Masala Bata (piquant Indian spice paste)
Recipe for a hot Indian spice paste
This (cold prepared) paste is suited for quick seasoning of rice dishes, as a paste on bread or as an addition to Asian / Indian dishes, but also as a dip for (non-Indian) Nachos ... delicious and hot!
Ingredients for 400 g paste:
2 large onions
2 pieces of fresh ginger (3 cm each)
4 cloves of garlic
2 - 3 medium sized tomatoes
2 fresh chillies
3 tablespoons light wine or fruit vinegar
Peel the onions, halve lengthwise and cut into half rings. Peel the ginger and garlic and chop finely.
Wash tomatoes, free from stems and cut into quarters. Wash chili peppers, cut the stem, and chop (then wash hands thoroughly or use gloves).
Put all the ingredients together with the vinegar in a blender and mash to a fine paste.
Fill in a sealable glass and keep it cool.
The spice paste keeps in the fridge for about 3 weeks.
Photo credits: Fotolia - #67259696 - © tycoon101