Homemade Chili Paste
Homemade chili paste with fried shallots, garlic, lemongrass, and ginger! Super flavorful, this paste is great for marinades but can also be used in dips, soups, and more!
Ingredients
- 3 tbsp oil
- 8 fresh red cayenne peppers
- 2 large shallots minced
- 3 cloves of garlic minced
- 1 lemongrass finely chopped
- 1 inch ginger grated
- 2 tsp sugar
- 1 tsp salt
Instructions
- Prepare the red cayenne peppers. Using gloves, remove the stems and seeds of the cayenne peppers and discard them. Finely slice the peppers and set aside.
- Sauté the aromatics. Heat the oil in a large saucepan over medium heat. Once hot, add the minced shallots, garlic, and lemongrass. Fry for 2-3 minutes or until shallots are golden brown. Add the minced ginger and cook for another minute.
- Add the chili peppers. Next, add the red cayenne peppers, sugar, and salt, and cook for 7-10 minutes, stirring regularly. You want the peppers to become softer. They should no longer have a raw smell.
- Process. Transfer everything to a food processor. Process for 10-20 seconds or until it forms a slightly chunky paste.
- Store it. Let the paste cool completely before transferring it to a clean glass jar. It will stay fresh for up to two weeks in the refrigerator.
- Use this paste in marinades, soups, dips, bakes, and more! I like to mix it with some sesame oil, soy sauce, and maple syrup to marinate tofu and tempeh.
Notes
- Adjust the spiciness level. The hotness of this paste will depend on the type of chilies you use. Use hot chilies such as bird's eye chilis if you like to make a hot paste or mild ones such as red cayenne for a milder taste. Remember that the paste's color will vary based on the type of chili used.
- Be careful with the peppers. Handle hot peppers safely by wearing gloves, washing your hands thoroughly, and avoiding touching your eyes. This is very important, especially if using hot chilies.
- Regarding the seeds. While it's best to remove as many seeds as possible from the chilies before blending, a few seeds in the paste won't hurt either.
- Adjust the consistency to your liking. Use a blender or immersion blender to eliminate chunks for an extra smooth paste.
Nutrition
Serving: 1 tbsp | Calories: 47 kcal | Carbohydrates: 4.1 g | Protein: 0.5 g | Fat: 3.5 g | Fiber: 0.4 g | Sugar: 2.2 g