This paleo & vegan-friendly recipe combines spicy chilies with garlic, lemongrass, and green onions to create a deliciously spicy, flavourful chili paste perfect for adding to curries, soups, eggs, salsas, and literally anything else you can think of!
- ½ pound hot chilies of choice destemmed & cut in half
- 3 cloves garlic peeled
- 1 stalk lemongrass cut into 1-inch lengths
- 4 large green onions roughly chopped
- ¼ cup apple cider vinegar
- 3 tbsp. organic cane sugar or maple syrup
- 2 tsp. sea salt
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Combine all ingredients in a large food processor.
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Pulse until all ingredients are combined. You may need to stop and scrape down the sides with a spatula a couple of times.
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Once combined pour mixture into a clean mason jar, wiping down the side of the rim.
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Place a small piece of parchment paper on top of the rim then seal with a lid.
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Set on the counter for 5-7 days. You may want to stir it every couple of days, just make sure that the rim stays clean to prevent molding.
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Once the fermentation is finished store in the fridge. Enjoy!
Always use a clean utensil when removing paste from the jar to avoid contamination and potential moulding.
Store in the fridge.