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How to make the best chilli paste

GET MY COOKBOOK: https://mybook.to/HeavenlyFan_Cookbook This is quite possibly the BEST chilli paste I’ve ever tasted. Keto vegan and so simple and versatile. You will never need to buy another jar from shops ever again. Enjoy it x Zero carb Ma Jiang noodles:    • Zero carb Ma Jiang noodles (sesame no...   Find products I use for my recipes: My Amazon shop UK: https://www.amazon.co.uk/shop/heavenl... My Amazon shop US (and the rest of the world) : https://www.amazon.com/shop/heavenlyfan Follow me on Instagram:   / heavenly_fan   Facebook:   / heavenlyfanvegan   INGREDIENTS -------------------- 200g chilli flakes/crushed chilli 240g garlic 450g shallots Olive oil (enough to cover all the ingredients ) Soy sauce Toasted sesame oil DIRECTIONS ------------------- Peel and skin shallots and garlic. Chop them finely in a food processor. Pour in a generous amount of olive oil in a frying pan, warm it up with medium to low heat. Add in the shallots and garlic mixture and slow cook the ingredients for a few minutes. Add in the chilli paste flakes to the frying pan and gently stir till all the ingredients are infused together. Season with a few dashes of soy sauce (to your taste) and slow cook the mixture till it forms a rich and thick chilli paste. Turn the heat off and drizzle some toasted sesame oil. Mix well. STORAGE --------------- Keep the chili paste in tightly sealed mason jars and store in the fridge. Consume one jar at a time as they taste even better as they mature for a couple of days. They can be kept for 3-4 weeks. Always use a CLEAN SPOON when you scoop out the chilli paste paste. This would ensure the longevity of the chilli paste. #LCHFRecipes #KetoVeganRecipes #VeganGlutenFree