Take the stalk of the chili and shake out the seeds... soak in luke warm water for approx. 2 minutes. Can then easily be chopped and used in dressings, marinades and stews.
Content: 200 gr.
ChiliHouse' "Shawarma-stuff" - RECIPE:
5-6 whole, dried Guajillo chili
1 dried Habanero chili (or more for extra heat..)
1 clove garlic
200 gr. chopped, sundried tomatoes in oil
2 dl rape seed oil (or similar neutral oil)
2 dl olive oil
(For a light smoky flavour you can add a little chipotle chili)
½ tsp coriander
1 tsp cumin
½ tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
2 cans concentrated tomato puré (140 gr. each)
The stalks are removed from the chili's and they are put in a bowl together with garlic. Pour boiling water over and let sit for 20 minutes.
Discard the water.
Hereafter the chili's + garlic + all the rest of the ingredients is put into a blender and blended into a puré.
Maybe you will have to add a little more salt. Tastes best after some hours in the refrigeator.
Store in refrigeator - can be used for 2-3 weeks.