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Devils blood by baloo (hot chili paste)

Yield: 35 Centiliter

Ingredients:

• 400 g Red chilis such as cayenne -or Spanish pepper
• 15 ml Honey
• 15 ml "Liquid Smoke"
• 25 ml Cognac

Instructions:

For this recipe I use fresh red chiles (sold as "Spanish Peppers" in Sweden). Roast the chiles until the skin start to blacken. Let them cool. Skin and seed the chiles. Mix chiles honey cognac and salt in a food processor on high speed until you get a smooth paste. Boil the paste 5 minutes and fill it in small glass jars. Will keep for many months in the refrigerator. This makes a very hot chili paste. Use it with care. From the kitchen of Baloo (the Swedish Cheese and BBQ freak)

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