Chuck's Chili Paste Recipe
This homemade chili paste recipe is perfectly balanced and a delicious addition to so many dishes. It makes a great marinade, condiment, or a unique cooking ingredient addition to add flavor to your favorite dish.
Equipment
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 53kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 576mg | Potassium: 286mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3826IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg