This Week’s Recipe: Red Chili Paste
The Inspiration: While scouring all the Asian Markets in the area looking for lime leaves for last week’s tom yum soup recipe, my husband slipped a pound of Thai chilis into the basket…and for a hot second I was stumped on how to use so many before they spoiled. Especially since I didn’t buy any chicken wings (which I coat with a homemade sweet & spicy thai chili sauce).
Then I wondered how hard it would be to make chili paste – which lasts longer than the fresh chilis. This question led me to a recipe on LinsFood and I followed version 2 of the basic recipe.
The only change I made was omitting the candlenuts since I am allergic to every other kind – I didn’t want to risk it.
Christie: Honestly? I am not sure any of Christie’s sleuths would love this except perhaps Mr. Harley Quin (as love can be spicy) or Colonel Race (as he traveled so widely).
My 52 Weeks With Christie 