How to Make Sri Lankan Chinese Chili Paste

You might be wondering how to make Sri Lankan Chinese chili paste. Well, this recipe is easy to follow and will surely make you a fan of this spicy condiment. Make the spice mixture by finely chopping 2 teaspoons of ginger, garlic, and 1 teaspoon of white vinegar. Cook the seasonings for about 15 minutes on low heat. Once done, allow the paste to cool before you use it. This will ensure that the paste has a longer shelf life, and more flavor.

Other ingredients can be added to your Sri Lankan Chinese Chili Paste. The paste can be stabilized with Xanthan gum, a natural thickener. It is available in supermarkets and has no harmful effects. You can also add dark soya sauce and red pepper flakes for extra heat. Add these to taste and enjoy your Sri Lankan chili paste! Just remember that you should store it in airtight jars or containers.

Choose the right spices when making Sri Lankan Chinese Chili Paste. The chilies should be medium-sized and stemless. Once they are ready, grind them to a shredded texture. The oil used to fry the chilies must have a high smoke point. Coconut oil is another healthy choice. The paste can be spiced up with a few slivers each of fried ginger or onions.

Transfer the chili paste to a bowl. While the chili paste is still warm, you can adjust the amount of oil to suit your taste. You can store your Sri Lankan Chinese Chili Paste inside a glass jar for up to two days. The paste will become less potent if it crystallizes.

The same spice mix can be used to make different dishes. To make it less spicy, you can add a pinch sugar to the chili paste. You can also add crushed pepperflakes to the mixture. This chili paste can be used to season meats and as a sandwich spread. You can use Sri Lankan Chinese Chili Paste in many different ways due to its versatility.