Sometimes the foods you make could do with a quick kick of awesomeness. And that’s where this chili paste recipe comes in. Making it tastes better than anything you can buy, and it’s even easier than you think!
Best Chili Paste Recipe
Made with dried red chilies and seasonings, chili paste is the condiment you never knew you needed. It’s going to give everything you add it too mega-heat and flavor in every bite.
Easy Chili Paste Recipe
If you get started right now, you’ll only need 20 minutes to make this easy chili paste. Then you can store it in your fridge and use it on everything from sandwiches to stir-fry and anything else you can think of.
Homemade Chili Paste Ingredients
- Dried red chilies – Choose the non-smokey kind.
- Onion – Grab a large one and finely chop it.
- Garlic – Finely chop these too.
- Macadamia nuts – For great texture and flavor
- Seasonings – You’ll need chipotle powder, white sugar, and salt.
How do you Make Homemade Chili Paste from Scratch?
Get a pot of water boiling and while that’s happening, cut up the chilis in half. Put the chilis in the boiling water, cover, and soak for 15 minutes, then strain from the water. Put the chilis, onion, garlic, and macadamia nuts in your food processor until it becomes a fine paste. Then heat oil in a wok or frying pan, add the paste and the seasonings, frying for 5 minutes while stirring occasionally. You’ll be left with a thick paste which needs to cool before storing.
Expert Tips and Tricks for the Perfect Chili Paste Every Time
- Don’t worry about rescuing the seeds. You won’t need those chili seeds after boiling the chilis.
- Add the seasonings in the frying pan. This brings out the aroma and infuses it into the chili paste.
- Let it cool before storing. And once it cools, keep it in an airtight jar so it stays fresh.
How to Cook Chili Paste?
Chili paste is a condiment that you make starting with your stovetop. It goes into the blender and then back on the stovetop again to finish it off.
What is chile paste made of?
Chili paste is made with dried red chilis, onion, garlic, macadamia nuts, chipotle powder, white sugar, and salt. It is fried in vegetable oil.
What kind of chili’s are used in chili paste?
Dried red chilis are used in making chili paste. This recipe calls for the non-smokey kind of red chilis.
How do you make chili paste taste better?
This chili paste recipe has you covered for great flavor, so if yours came out subpar, don’t forget that white sugar helps balance the savory and spicy flavors of this condiment.
How do you thicken chili paste?
Chili paste comes out thick thanks to the use of macadamia nuts which give it that texture.
What goes well with Chili Paste?
Chili paste is awesome for just about anything. You can add it to soups, spread it on sandwiches, put it in your burgers or meatloaf (or just add it on top), use it as a marinade or rub for meats, or mix it with mayonnaise for a creamy yet spicy condiment.
How to store Chili Paste?
Chili paste needs to be kept in the fridge in an airtight container.
How long does Chili Paste last in the refrigerator?
You’ll have 2 weeks to use up your chili paste in the fridge. I’ve never had it stick around that long before I’ve used it all though and I suspect you won’t either.
Can you freeze Chili Paste?
Yes, though the best way is to portion it out. Ice trays work great for this, then once it freezes, pop those cubes into a freezer bag for easy use (and wash that ice tray out really well before making ice or else you’ll have spicy beverages). Frozen, it will keep about 3 months.
How to thaw Chili Paste?
Take it out from the freezer and put in your fridge overnight. It will be ready to use the next day.
Watch How To Make Chili Paste (Video)
Chuck's Chili Paste Recipe
- 3 1/2 oz dried red chillies (non-smokey)
- 1 large onion (finely chopped)
- 8 garlic cloves (finely chopped)
- 1 1/4 tsp white sugar
- 1 1/4 tsp salt
- 1/2 tbsp chipotle powder
- 5 macadamia nuts
- 1/2 cup vegetable oil (for frying)
- Start by boiling a medium sized pot of water. While the water is heating up, cut the red chilis in half with a pair of kitchen scissors.
- Once your water is boiling, place your cut chilis into the pot of boiling water, cover, and soak for 15 minutes. Once fully soaked, strain your chilies from the water with a strainer. Don’t worry about losing the seeds.
- Place the chilies, and all remaining ingredients in a food processor and process into a fine paste.
- Next we will complete the process by frying the paste. To fry the paste, start by heating the oil in a wok or frying pan, then add the your paste into the oil along with your chipotle powder, salt, and sugar. Fry on medium heat for 5 minutes, uncovered, stirring occasionally until most of the moisture evaporates and you are left with a thick paste.
- Once your paste reaches the desired consistency, remove from heat, let cool, and store in a jar, for up to 2 weeks in the refrigerator.