Holy Basil (Tulsi) Chili Paste
Tulsi is an easy herb to grow in the garden. It is usually made in a tisane, but is equally nice when used in specific meals.
- 8 ounce canning jar
- Small sauce pan
- Sharp knife
- Cutting board
- 2 heads (medium) sized garlic
- 5-10 red chili fresh or dry (if dried, soak before using) use gloves
- 2 shallots (chopped)
- 2-3 tbsp. white vinegar
- 1 tbsp. sugar
- 2-3 tbsp. sesame oil
- salt to taste
- 1 tsp. fish sauce
- 3 handfuls of torn fresh holy basil
- Peel the cloves of garlic and roast lightly on a griddle with help of few drops of oil. You can dry roast it too, but with oil it releases a great aroma.
- If you are using fresh red chili, then you can chop them and directly proceed with the recipe. Use gloves!
- Else if you are using dried red chili pepper, then remove seeds, and soak them in water until they become tender. Use gloves!
- In a blender, blend garlic, red chili pepper, salt, sugar and vinegar to a fine paste.
- Mince the shallots.
- Heat the oil lightly, saute' the shallots gently till the rawness disappear.
- Switch off the heat and add the chill garlic paste, then blend it well.
- Check flavor for amount of salt and sugar needed.
- Add fish sauce.
- Add Holy Basil leaves.
- Hand mix it well. Place in canning jar, and let sit in the refrigerator for at least 3 days before you use it.
- If you don’t want to make your own, I really like this brand
This is the Holy Basil Chili Paste I use in Holy Basil Shrimp and Scallops Recipe.