Pretty much any grocery store sells chili paste, or chile paste as it’s sometimes spelled. And most of them sell several different varieties. Head to an Asian or Latin grocery store and you will probably find a whole shelf or even half an aisle dedicated to this popular condiment.
But what you might not know is how easy it is to make your own chili paste, and not only that but also how fresh it tastes. The following recipe is tasty, affordable and really versatile. You can mix and match the type of chili peppers you use, picking our favorites, since each one adds a slightly different flavor to the mix.
Use any hot peppers you wish. A few examples are red chilies, Thai chilies, serranos, jalapenos, ghost peppers (for the brave!), dorset naga, habanero, and red cayenne peppers. You can even use bell peppers if you want a milder result.
Why You’ll Love the Recipe
Homemade chili paste offers a richer, fresher flavor than anything you’ll find in a jar. It’s so easy to make your own and you can take your pick from hundreds of different kinds of chilies to truly make it your own.
How to Serve It
Chili paste can be used in lots of different ways. You can spice up just about anything with a little chili paste, add some to a sandwich, pasta bake, or just about any Mexican recipe.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it whenever you want, since it stays fresh for a while.
Storage Instructions
This chile paste will keep for weeks in an airtight container in the refrigerator. You can also freeze it in ice cube trays to make individual portions to add to your cooking.
Variations and Substitutions
Use green chilies for a green chili paste or red ones for a red version. If your chili paste comes out too spicy, you can add some citrus juice or a splash of wine, tomato sauce, or white vinegar to tone it down a little.
It’s fun making your own chili paste. There are lots of different ways to use it and you can also make a batch because they make wonderful gifts for foodies and spicy food fans.
Chili Paste Recipe
Ingredients
- 2 cups chili peppers maybe 2 serranos, 3 red chilies, 1 Thai chili, and 1 habanero
- 3 peeled halved garlic cloves
- 2 tablespoons lime juice
- 1½ tablespoons white sugar
- 3 tablespoons canola oil
- 2 teaspoons worcestershire sauce
- 1 tablespoon white vinegar
- 2 chopped shallots
- 1 tablespoon salt
Instructions
- Discard the stems and seeds from the chilies and cut them into small pieces.
- Put all the ingredients in the bowl of your food processor and pulse to make a chunky paste.
- Transfer the paste into a small pan.
- Bring it to a simmer over a moderate heat, and cook for 7 minutes or until you can smell the garlic.
- Let it cool and then transfer into a glass container, cover and refrigerate.
