Göra egen chilipasta, söker recept

Om man vill göra en schyst salsa då? Stark som fan helst.

Har lite chili någon som har bra recept på mörk tung chili hur ska jag få den mera som en asiatisk chilipasta.

Thai Röd currypaste:

• 10-15 små thaichili
• 0,5 tsk spiskummin
• 1 tsk korianderfrön
• 10 vitlökskyftor
• några korrianderrötter
• 1 citrongräs
• 1 schalottenlök
• 1 tsk galangal
• 2 limeblad
• 0,5 tsk räkpasta (eller torkade räkor)
• 1 tsk fisksås
• 1 tsk tamarind paste
• 1 msk socker

Kör allt i mortel eller mixer.

Inte helt chilipasta, men Peter Gordons sweet chili sauce tycker jag är grymt god:

½ Beetroot, large, peeled and cut into cubes
10 cm Fresh ginger, peeled and thinly sliced
5 cm Galangal, peeled and thinly sliced
8 cloves Garlic cloves
2 Red chillies, thinly sliced (more or less to taste)
10 Kaffir lime leaves, remove the central thick fibre
4 Lemongrass, removed the outer leaves and slice the stalk, avoiding any over fibrous pieces
1 handful Fresh coriander, shredded, include the stem and roots for extra flavour
1 cup Caster sugar
¼ cup Cider vinegar
¼ cup Cider vinegar
¼ cup Fish sauce, use Nam Pla if you can (Thai fish sauce)

Place everything from the beetroot to the coriander in a food processor and blitz to a reasonably fine paste.
Bring the sugar and a few tablespoons water to the boil, stir to dissolve the sugar, then cook over medium heat to caramelise the sugar to a deep golden brown.
Carefully add the paste, making sure you don't burn yourself if it splatters, and stir in until it begins to bubble.
Cook 30 seconds, then add the vinegar and fish sauce and boil again. Turn to a rapid simmer and cook 2 minutes, then take off the heat and pour into a clean heat-proof jar or bowl.