Hot Chilli & Lemon Paste - cooking recipe

Ingredients

500 g hot red chili peppers
3 lemons (preferably thin skinned lemons)
2 garlic cloves
1 cm fresh ginger
vegetable oil
1/2 teaspoon salt

Preparation

Wash chillies and remove stalks (Note: Use rubber gloves).
Cut chillies in half lengthways.
Wash and cut lemons into quarters.
Crush garlic and finely chop ginger.
Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.
In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.
(Note: only cook chilli in well ventilated area as fumes are strong).
Add paste to hot oil, add salt and stir constantly.
As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.
Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.
In cool weather this can be stored in a cupboard.