January 26, 2015

Chili Paste

Chili paste is a versatile hot sauce that can be added to a number of recipes in Chinese cuisine, Thai cuisine, Mexican cuisine etc. While every cuisine uses native chiles and have their own combination of ingredients, this recipe is very basic using only chiles. I have used Indian dry red chiles which can be compared to cayenne red peppers. You can experiment this recipe with any type of chili that is available in your local market.

Home-made chili paste will be a definite game-changer in all your recipes. While store-bought chili paste is easily available and comes in large bottles that can be used for months together, chili also has the tendency to lose its heat overtime and is not quite as spicy as when bottled. 

Homemade chili paste is fresh and adds a spicy punch loaded with lots of flavor! A teaspoon of homemade paste goes a long way in adding great flavor & fragrance to the recipes in which it is used. This is a make-ahead recipe and stores well in the refrigerator. But, do not make in large batches as it totally defies the purpose. I used this chili paste for making some warm & spicy mixed-bean soup.

Basic Info
Complexity - Simple
Prep time - NA
Cook time - 15-20 mins
Serves - about 1/2 cup

Dry red chili - 50 gms (about 30)
1 cup Water
3-4 tbsp Olive oil

Heat 1 cup of water and bring it to a rolling boil. Soak dry red chili in hot water for about an hour.

Drain chiles out of the water and grind into a fine paste. Use 1/8 cup of water at a time as needed.

Heat olive oil in a pan, add chile paste and saute for 10-15 mins on medium heat.

Let it cool and store it in dry jar. 


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