Chilli Pasta


  • 8-10 Chillies chopped
  • 8 Cloves of Garlic
  • ½ Cup coarsely chopped ginger ( I recommend grating it)
  • ¼ Cup neutral oil (sunflower)
  • Finely grated zest 2 lemons or limes
  • ½ cup  water
  • 2 tbls  sugar
  • 2tsp  soy sauce
  • ½ tsp salt
  • Ground pepper to taste


Puree chilli, garlic, ginger and oil to a paste.

Cook the paste in a non-stick pan for about five minutes on a medium heat.

Add water, sugar, salt and cook until it starts to stick slightly about 10 minutes.

Add ground pepper to taste.

Put into a jar, it will keep for about 2 months in the fridge. Add to cooking, sandwiches etc..


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