Green Chili Paste

No. of servings:  Multiple
Preparation Time:  15 mins	Cook Time:  None

There is nothing better than hastening the kitchen time, without compromising the taste or quality.  Keeping this chili paste ready at hand does exactly that!  Added bonus - no wastage of chilies and no risk of running out for a while.  An even bigger plus, children won't bite into a whole chili accidentally!

Ingredients:

• Destalked green chilies (any kind, based on spice level preference) - 4 cups
• Salt - 1 cup

Method:

• (Optional) Heat a glass bottle in a microwave for 30 secs.
• Wash and remove the stalks of the green chilies
• Put it in a blender and pour the salt on top
• Grind on low speed so that it grinds coarsely 
• Remember to use a spatula to transfer the ground chili paste into the glass jar 
• Store in the refrigerator
• Use spoonfuls of this paste to spice up various dishes for a long time! 
• Remember to use less salt in the dishes as the chilies already have some salt in them

Tips and Tricks:

• Small green chilies tend to be hotter and provide good spice levels. But this can be done with any kind of chilies based on prefered spice levels. Jalapenos even!
• Using this distributes the spice evenly in any dish without having spicy and bland spots, maybe due to mixing discrepancies 
• Storing in a glass bottle ensures the longevity of the chili paste and no leaching of plastic, etc. 
• Heating the glass bottle almost sanitizes the storage container, keeping fungus and mold at bay
• Grinding coarse is very important to be able to use it in seasonings, etc.  If it is too smooth a paste, it will lose texture and pungency as well
• Be sure not to touch the chili paste with hands, else the burning sensation will stay for hours!  Touching eyes and nose with those hands can be further painful!!
• The salt preserves the paste for a very long time.  Can be used for almost 2 months when kept in the refrigerator

Pictures: 

Final Outcome: