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Basic Coriander, Chilli and Capsicums Basic Paste

This coriander and chilli paste is a great side with almost every meal. I have it with my eggs in the morning, use it as a dip with my lunch time carrots, and with my steak at night.
Course Side Dish
Keyword capsicums, chilli, coriander, paste
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author George Mylne
Cost 10

Equipment

  • pan
  • food processor/blender
  • mortar and pestle

Ingredients

Spice Blend

  • 1 Tbs Salt
  • 1 Tbs Pepper
  • 1 Tbs Coriander seeds

Paste Blend

  • 3 Whole Green Capiscums
  • 2 Whole Green Chillis
  • 1 Bunch Coriander
  • 3 Tbs Olive oil

Instructions

Spice Blend

  • Heat up the spice blend in a pan for up to 10 minutes, until you can smell the aroms of the spices.
  • Pour spice blend in mortar and pestle and grind up to a find powder.
  • Pour ground up spice blend into coriander and chilli mix in food processor.

Coriander and Chilli paste

  • Wash and prepare the coriander, capiscums and chillis.
  • Cut the capiscums and chillis in half to prepare for baking.
  • Place the capiscums and chillis on a baking tray and place into an oven at 180 degree celcius for 10-15 minutes. This step will soften the capiscums and chillis, and make blending easier.
  • Take the capicums and chillis out of the oven. Let them sit for 5 minutes to cool.
  • Optional: If you want you can peel the skins off the capsicums and chillis. This will make the paste tase less bitter. I prefer the taste with the skin left on though.
  • Place capsicums, chillis, coriander, olive oil and spice blend in food processor or blender, and run until all the ingrediants and smooth.
  • Pour paste into a mason jar and keep in fridge.

Video