This is my best paste so far. It is very hot and salty. Saltiness milds within time. It is kind of luxurious paste with all the goodies. It has huge amount of anti-inflammatory and anticancer properties . It never goes bad in room temperature – I have still jars from 2 years ago. I even had one jar which was not properly closed – it evaporated some water, the contents dried, but didn’t go bad either. Still the paste was yummy.
It is a true time-saver. I use it in:
- mussels sause
- cooked cabbage – a dear Japanese friend told me it tasted as if I added miso 🙂
- kale dishes
- it adds hint of hotness to soups
- on bread slices
- in warm milk with honey when being sick
I wrote it below the exact way I make it. But you can add carefully less salt (possibly you will have to keep it in the fridge then, I didn’t check that). You can also add more types of oils.
||First sterilize the jars. Boil water. Put jars and caps into a sink. Pour boiling water inside. After >10 minutes remove the water and let them dry in a place free from dust.|
||Put tomatoes in a jar. Pour boiling water over them. Wait 2 minutes, then remove all hot water from tomatoes. In the mean time juice lemons, remember to get rid of seeds. Add coconut flakes. Add lemons juice and their guts. Add inca berries. Let them sit together in the jar for some time while you do rest of preparation. The point is to soften them.|
||Clean and peel garlic cloves, ginger and horseradish. Clean chilis, remove all seeds. Crush garlic with side of a knife and add to the jar. Patiently grate ginger and horseradish, add to jar. Cut chilis into pieces – you might want to use gloves. Add to jar.|
||Move contents of the jar into a powerful blender container. Add oils, salt, turmeric. Blend thoroughly. You might need to turn off the blender and open cover to move contents from walls to the bottom.|
||In the end add hemp seeds. Blend a little. Using a fennel put the paste into jars. If you don’t have a suitable fennel remember to clean jars’ edges.|
Use clean spoon
Good rule to have long preservation time is to take out jar ingredients every time with a clean spoon. Never a used one, or a licked one 🙂 since it will contaminate the contents with bacteria and mold.
You can play with this recipe by adding different ingredients, just note rather to use fresh ingredients than powdered ones (once I added powdered hemp by mistake – was a total failure, looked like poo…, in terms of taste was not very good). The point is: additional ingredients should rather be living and raw 🙂
I have impression that it gets a little bubbly in the beginning, sort of as if it was going through souring process. I might be wrong though.
 Anticancer: A New Way Of Life, David Servan-Schreiber