How to make the best chilli paste

This is quite possibly the BEST chilli paste I’ve ever tasted. Keto vegan and so simple and versatile. You will never need to buy another jar from shops ever again. Enjoy it x

Zero carb Ma Jiang noodles: https://youtu.be/HTobVid_m4o

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INGREDIENTS
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200g chilli flakes/crushed chilli
240g garlic
450g shallots
Olive oil (enough to cover all the ingredients )
Soy sauce
Toasted sesame oil

DIRECTIONS
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Peel and skin shallots and garlic. Chop them finely in a food processor.
Pour in a generous amount of olive oil in a frying pan, warm it up with medium to low heat. Add in the shallots and garlic mixture and slow cook the ingredients for a few minutes.
Add in the chilli paste flakes to the frying pan and gently stir till all the ingredients are infused together. Season with a few dashes of soy sauce (to your taste) and slow cook the mixture till it forms a rich and thick chilli paste.
Turn the heat off and drizzle some toasted sesame oil. Mix well.

STORAGE
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Keep the chili paste in tightly sealed mason jars and store in the fridge. Consume one jar at a time as they taste even better as they mature for a couple of days. They can be kept for 3-4 weeks.

Always use a CLEAN SPOON when you scoop out the chilli paste paste. This would ensure the longevity of the chilli paste.

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