Beetroot / or Coriander Chilli Paste
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Serves: 400g
 

Served cold from the fridge so that it is more like a spread ... delicious!

Ingredients
INGREDIENTS FOR BEETROOT VERSION
  • 150g fresh beetroot, peeled weight, cut into quarters
  • 50g whole red chilli, tops removed (weight without stems)
  • 50g olive oil
  • 50g coconut butter, or coconut cream
  • 50g fresh lemon juice
  • 50g fresh ginger, peeled weight
  • 20g honey
  • 1 tsp pink salt flakes
  • ½ tsp freshly milled pepper
INGREDIENTS FOR CORIANDER VERSION
  • 150g fresh coriander leaves and stems (no roots)
  • 50g whole green chilli, tops removed (weight without stems)
  • 50g olive oil
  • 50g coconut butter, or coconut cream
  • 50g fresh lemon juice
  • 50g fresh ginger, peeled weight
  • 20g honey
  • 1 tsp pink salt flakes
  • ½ tsp freshly milled pepper
Instructions
  1. Place all the ingredients into TM bowl and blend 10 seconds / speed 10
  2. Scrape around bowl, taste for seasoning (chilli, salt and pepper) and add more if desired
  3. Blend again for 10 seconds / speed 10
  4. Scrape around bowl, and repeat for a final 10 seconds / speed 10
  5. Store in the fridge for up to one week
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/beetroot-coriander-chilli-paste/