If you stock up on chillies yet they get mouldy or soggy before you can use them all this is a handy paste to make
## INGREDIENTS ##
green finger chillies (or any chilli)
2 tablespoons of a neutral oil
1/2 - 1 teaspoon salt
## METHOD ##
1. make sure your chillies are clean and slice off all the stems
2. add them to a blender along with a little salt and oil and then blitz until the chilli paste is the consistency you require, adding more oil if required
3. store in the refrigerator for up to 10 days or freeze in cubes for around 6 months
# NOTES #
you can use water instead of oil, but oil is a better carrier of capsaicin and water will also spit when you add it to a hot pan
salt acts as a preservative and increases the shelf life of the paste. If you don't add salt and you store your chilli paste in the refrigerator, the green chilli paste may change to a dark or blackish green
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