SHASHEMANE VEGETARIAN CHILI PASTE – Nam Prig Pud Mungsa Virat

SHASHEMANE VEGETARIAN CHILI PASTE – Nam Prig Pud Mungsa Virat

Ingredients

2 cups Dried whole Chilli
1 cup Garlic
2 tsp Salt
1 cup Spanish Onion
2 tbls Sugar
3/4 tbls Tamarind paste
2 cups Rice Bran oil

Ingredients

1. Peel Onions and Garlic. The cut Onions and Garlic should roughly each fit into a cup. A little more or a little less should be ok.
2. In a food processor, mince Onion, then separately mince garlic .
3. Add ¼ cup of oil into a pan over medium low heat. Add the dried Chilli and constantly turn each Chilli over to prevent burning If the Chillies are turning dark too quickly, lower the heat. After a couple of minutes, they should puff up and turn dark. Scoop out the Chillies and set aside in a large, bowl.
4. Add the minced Onions into the same pan that you fried Chillies. Add ½ cup of Oil. Turn up the heat to high. Stir the Onions to mix with the Oil. The oil should be hot and bubbling up. It will take about 10 mins to get the Onions to turn light brown. When done, pour the Onions and oil into the same container with the fried Chillies.
5. Add ½ cup of oil into the same pan. Lower the heat to medium, add minced Garlic. Miix the Garlic with oil. The oil should be bubbling. After 4 mins, the Garlic should turn light brown .Pour the oil and Garlic into the bowl with other fried items.
6. Add the fried Chilliess, Onions and Garlic into the food processor. Add Sugar, Salt and Tamarind paste into the food processor. Pulse until mixed, about ½ a mins. Pour the mixture into the pan that you used previously for frying ingredients.
7. Add the rest of the Oil. Fry the Chilli paste over medium low heat .Take a small piece and taste.  Over low heat, you can fry the Chilli paste about10 mins .  This final frying is to adjust the seasonings, let the flavours come together and kill off anything that can grow.