Chilli paste (piments écrasés)

Chilli paste (piments écrasés)

Ingredients:
250 grams green or red chillies with stems removed
3 medium onions peeled and quartered
2 tablespoons freshly crushed ginger
2 tablespoons white vinegar
10 tablespoons of vegetable oil

Preparation
Blend to a smooth paste the chillies, crushed ginger and the onions. Put in a bowl and mix well with the white vinegar.
Heat a deep saucepan and pour in the oil. Allow to simmer and add the chilli paste. Mix well, allow to simmer for three to five minutes. Stir cook all the time to prevent burning and until well blended. The secret is allow all the moisture within the paste to evaporate without overcooking the chilli paste.
Allow to cool and put in clean jars. Top up with vegetable oil and place in the refrigerator for storage.
Use with all meals.