Recheio Spice Paste

 How to Make Recheio  spice paste

6 medium dried red chili stalks removed

1 tsp cumin seeds

6-8 black peppercorns

1 tsp turmeric

1/2 small spanish or white onion,finely chopped

2 tsp peeled and finely grated ginger

6 garlic cloves roughly chopped

1 tsp tamarind  concentrate

1 tsp demerara sugar

1/2 tsp salt

2 tbsp malt vinegar

Method:

 

    1.  Rinse and soak the chili in 3 tbsp boiling water for 5 minutes

 

    2.  Place the chili and their soaking water with the rest of the ingredients in a blender and blitz

        for 2 minutes  until they form a smooth paste

 

   3.  Store in an airtight,non metallic container in the refrigerator for up to 5 days

 

    4.  After Frying the onions for the recipe in oil ,add the paste and, on a low heat,fry for a minute

 

    5 . Add the vegetables or meat and cook

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