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).