This is a versatile chilli paste recipe made with fresh chilli and herbs. Use it as a condiment, sauce, spread, or throughout your cooking for heat and flavour. It’s delicious and a must-have in the refrigerator. It’s delicious alongside lamb roast and the perfect balance to many dishes such as wholegrain cracked wheat in tomato broth and most stews.
Place the garlic, onion, and fresh chilli in the bowl of a food processor and process until finely chopped.
Transfer to a pot. Season with the herbs and simmer on low heat for approximately 20 minutes, occasionally stirring, so the mixture doesn’t burn.
Remove from heat and stir through the white vinegar. Transfer to clean glass jars, and let cool. Top with olive oil before storing in the refrigerator.