Rani’s Punjabi Chili Paste

Tej Mirchi Mirch

Yield: 1 cup


For the hot pepper lovers you know. I developed this recipe for our friend Jesse Kalouria who grew and loved hot peppers. He sent me home with a bagful and I sent him back a jarful. This is powerful medicine! Only a teaspoon or so is needed to flavor dips or sauces. Deseed the peppers before drying for less heat. 


1½ cups small, hot red peppers

1/3 to 1/2 cup mustard-flavored oil or edible mustard oil

5 tablespoons achaar masala

1 tablespoon malt or cider vinegar

1 tablespoon jaggeryguror brown sugar

1 teaspoon soy sauce

½ teaspoon salt or to taste 


         Dry the peppers in a very slow oven 225° until the skins wrinkle, about 2 hours. Grind with the rest of the ingredients. Bottle and store in the refrigerator.