Chilli garlic paste and NRL Grand Final 2014
By now many people would be nursing hangovers of joy (or sorrow) over the bunnies’ crushing defeat against the bulldogs in last night’s NRL grand final.
The long weekend was the perfect opportunity to let your hair down and spend Grand Final day with friends – which is exactly what I did. We had the perfect set up too: – The back yard was decked out in Rabbitoh’s colours, right down to the plates and serviettes; and the TV was brought outside for optimum viewing pleasure.
As yesterday was perfect outdoor (but in the shade) weather, there would have been plenty of barbeques happening around the place. So, for today’s recipe, I thought of what would go well with a BBQ/football type situation. Then it hit me. Chilli garlic paste.
This recipe is best made a day or more ahead of time as this gives the flavours time to develop properly.
I’ve found this tasted at its best at around the 2 – 3 day mark. It has a tomato base to it and would go well with many things like BBQ corn cobs (recipe to follow when corn is in season), BBQ steak, steak sandwiches, burgers, top on pizza, add to pasta etc.
You can turn this from a paste to a sauce depending on how much water you add.
I’ve used long red chillis in this recipe. The most common chilli in Australia, these range in length from 6 cm up to 15 cm and are available in a red and green variety. They have a medium heat, usually at about a 5/10 but can vary.
Why this is so good for you
Chillies fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
Organic apple cider vinegar lowers blood sugar levels, reduces blood pressure, helps detoxify the liver, reduces mucous and sinus infection, helps reduce heartburn, improves digestion, helps prevent stomach cramps, bloating and gas and strengthens the immune system.
Enjoy the rest of your long weekend.
- 8 - 10 large, long red chillies coarsely chopped (seeds and membrane removed)
- 6 large cloves garlic, cut in half
- 3 tablespoons apple cider vinegar
- 1 tablespoon coconut sugar (or sweetener of choice)
- 1/2 cup no salt added tomato paste
- Ground sea salt to taste
- Water, as needed
- Place the chillis, garlic and apple cider vinegar in a food processor and blitz.
- Transfer to a small saucepan on low heat, add the tomato paste, coconut sugar and a little water to thin out to desired consistency.
- Simmer for 5 - 10 minutes.
- Season to taste with ground sea salt.