The best thing about homemade chili paste is that you get to decide exactly how hot it should be. Use the combination of peppers listed in this recipe for serious heat, swap in milder varieties or create your own custom blend based on the peppers you love.
Dan and I created this recipe after realizing how quickly we devoured the chili paste at one of our favorite Asian restaurants.
It comes together in about 20 minutes and adds bold, spicy flavor to stir-fries, soups, sauces, marinades, rice dishes and so much more.
Why This Recipe Works
- More than straight heat. Shallots, garlic, lime juice, vinegar, sugar and Worcestershire sauce give the chili paste tangy, savory and slightly sweet flavor.
- Ready in about 20 minutes. The food processor does most of the work, followed by a quick seven-minute simmer to bring the flavors together.
- A little goes a long way. Start with a small spoonful, then add more to taste.
- Endlessly versatile. Stir it into soups, sauces, marinades and stir-fries or serve it as a spicy dipping sauce.
If you love making flavorful condiments from fresh peppers, try my hot pepper jelly recipe, too!
Recipe Ingredients
- Chili peppers – Use approximately 2 cups of chopped peppers total. The recipe uses a combination of serrano peppers, hot red chili peppers, a Thai chili pepper and a habanero pepper for serious heat. The “red chili peppers” listed here are hot peppers, not red bell peppers.
To make the chili paste milder, replace some of the hot peppers with red bell pepper. Ghost peppers and Dorset Naga peppers may also be used, but they are extremely hot.. use them very sparingly and always wear gloves when handling hot peppers. - Canola oil – Canola or vegetable oil works best because its neutral flavor lets the peppers shine. Olive oil can also be used, but it will add a more noticeable flavor.
- Vinegar – White vinegar gives the chili paste a sharper, cleaner tang, while apple cider vinegar adds a slightly sweeter flavor. Either works well.
How To Adjust the Heat
This chili paste is very spicy as written. Wear gloves when handling the peppers, especially the habanero and Thai chili pepper, and avoid touching your face or eyes.
- For milder chili paste: Replace some of the hot peppers with red bell pepper and remove the pale membranes inside the peppers, where much of the heat is concentrated.
- For hotter chili paste: Add another Thai or habanero pepper, or stir in cayenne pepper or red pepper flakes.
- For the best flavor: Keep the total amount of chopped peppers close to 2 cups so the texture and ingredient proportions remain consistent.
How To Make Chili Paste
- Prepare the peppers. Remove the stems, leave the seeds intact and cut the peppers into chunks.
- Add the hot peppers. Place the chopped serrano peppers, hot red chili peppers, Thai chili pepper and habanero pepper in the bowl of a food processor. If you are making a milder version, replace a portion of these hot peppers with chopped red bell pepper.
- Add the remaining ingredients. Add the shallots, garlic, sugar, salt, lime juice, canola oil, white vinegar and Worcestershire sauce.
- Process the mixture. Pulse until a chunky paste forms, scraping down the sides of the bowl as needed.
- Simmer the chili paste. Transfer the mixture to a small skillet or saucepan. Bring to a simmer over medium heat and cook for 7 minutes, stirring occasionally, until the garlic is fragrant.
- Cool and store. Remove from the heat and let the chili paste cool completely. Transfer it to an airtight container and refrigerate for up to 4 days, or freeze for longer storage.
Recipe Notes
- Yield – This homemade chili paste recipe makes approximately 1 cup. A little goes a long way.. unless you’re Dan, who eats every batch like salsa!
- Pepper color – Use mostly green chili peppers for a green chili paste or red chili peppers for a red chili paste. The exact color will vary depending on the varieties used and may deepen slightly as the paste cooks.
- Heat level – For extra-spicy chili paste, add another hot pepper, cayenne pepper or red pepper flakes. To make it milder, remove some of the seeds and membranes and replace a portion of the hot chili peppers with red bell pepper.
- Spice adjustment – If the finished paste is too hot, add a little more lime juice, vinegar or tomato paste to help balance and dilute the heat. These additions will not remove the heat completely, so add them gradually and taste as you go.
- Tomato paste – Add a small amount of tomato paste for deeper flavor and a slightly thicker consistency.
- Fresh ginger – Add peeled fresh ginger before processing for a bright, warm flavor. Start with a small amount so it doesn’t overpower the peppers.
- Paste consistency – A food processor creates a chunkier chili paste. For a smoother consistency, blend the finished mixture in a blender or use an immersion blender.
How To Store Homemade Chili Paste
Let the homemade chili paste cool completely, then transfer it to an airtight container or clean glass jar. Store it in the refrigerator and use it within 4 days. This recipe is not shelf-stable and has not been tested for home canning.
For longer storage, spoon the chili paste into an ice cube tray and freeze until solid. Transfer the frozen cubes to a freezer-safe container, then thaw individual portions in the refrigerator as needed.
Uses For Chili Paste
A little chili paste adds bold heat and savory flavor to all kinds of dishes. Start with a small amount, then add more to taste.
- Rice and noodles – Stir a spoonful into fried rice, pasta, ramen or noodle bowls.
- Stir-fries – Add chili paste to your stir-fry sauce or spoon it directly into the skillet.
- Soups and chili – Stir it into chili, broth-based soups or stews for extra heat.
- Marinades – Mix it into marinades for chicken, pork, beef, shrimp or vegetables.
- Burgers and meatballs – Add a few teaspoons to the mixture before cooking.
- Sandwiches and wraps – Spread a thin layer inside a sandwich, burger or wrap.
- Dipping sauce – Stir chili paste into sour cream, mayo or Greek yogurt for an easy spicy dip.
- Eggs – Add it to scrambled eggs, breakfast sandwiches or omelets.
- Roasted vegetables – Combine it with a little oil, then toss with vegetables before roasting.
- Sauces and dressings – Whisk a small amount into barbecue sauce, salad dressing or your favorite condiment.
Chili Paste Substitute
The best substitute for chili paste depends on how you plan to use it. Because sauces vary in heat, start with less than the recipe calls for and add more to taste.
Harissa paste – Another thick, spicy substitute, but its added spices create a noticeably different flavor. It works best in marinades, soups and roasted dishes.
Sambal oelek – The closest substitute for fresh chili paste. Use it in equal amounts, keeping in mind that the flavor may be simpler and more pepper-forward.
Sriracha – A good option for soups, marinades and sauces. It is thinner, sweeter and more garlicky than chili paste, but it can generally be substituted in equal amounts.
Hot sauce – Works when you mainly need heat, although its thinner consistency and stronger vinegar flavor may change the finished dish. Start with half the amount.
Crushed red pepper flakes – A convenient substitute when texture is not important. Start with approximately 1/4 teaspoon for every tablespoon of chili paste and adjust to taste.
Chili Paste vs Chili Sauce
Chili paste is a thick, concentrated condiment made primarily from chili peppers. Depending on the recipe, it may also contain garlic, shallots, oil, vinegar, citrus juice, sugar or seasonings.
Chili sauce is generally thinner and more pourable. It often contains more vinegar and sugar, giving it a sweeter, tangier flavor.
Both products vary considerably, so check the ingredient label and heat level before substituting one for the other.
Chili Paste vs Sriracha
Chili paste is thicker, more concentrated and usually has a stronger fresh-pepper flavor. The texture may be chunky or smooth, depending on how it is prepared.
Sriracha is a smooth, pourable chili sauce with sweet, tangy and garlicky flavor. It can replace chili paste in many soups, sauces and marinades, but it will make the finished dish slightly sweeter and thinner.
Chili Paste vs Sambal Oelek
Sambal oelek is an Indonesian chili paste made primarily from crushed red chili peppers, vinegar and salt. It typically has a simpler, sharper pepper flavor than this homemade chili paste, which also contains shallots, garlic, lime juice, sugar and Worcestershire sauce.
Sambal oelek makes a good substitute when you need similar heat and consistency, although the finished flavor will not be exactly the same.
FAQ About Chili Paste
Chili paste is a concentrated condiment made by blending chili peppers with ingredients such as garlic, shallots, oil, vinegar and seasonings. It adds heat and bold pepper flavor to sauces, soups, marinades, stir-fries and other dishes.
This homemade chili paste is spicy, tangy, savory and slightly sweet. Fresh peppers provide the heat, while shallots, garlic, lime juice, vinegar, sugar and Worcestershire sauce give it a more balanced flavor.
Yes, this recipe creates a very spicy chili paste because it includes serrano, Thai and habanero peppers. For a milder version, replace some of the hot peppers with red bell pepper and remove some of the seeds and membranes.
Store homemade chili paste in an airtight container in the refrigerator and use it within 4 days. Because this recipe contains fresh vegetables, garlic and oil, it is not shelf-stable and should not be stored at room temperature.
Yes. Spoon the cooled chili paste into an ice cube tray and freeze until solid. Transfer the cubes to a freezer-safe container, then thaw individual portions in the refrigerator as needed.
Easy Homemade Sauce Recipes
Homemade Chili Paste Recipe
Ingredients
Chili peppers (approximately 2 cups chopped total):
- 2 shallots cut into chunks
- 2 serrano peppers stems removed and cut into small pieces
- 3 red chili peppers stems removed and cut into small pieces
- 1 Thai chili pepper stem removed and cut into small pieces
- 1 Habañero pepper stem removed and cut into small pieces
Remaining Ingredients
- 3 cloves garlic cut in half
- 1 1/2 tbsp granulated sugar
- 1 tbsp kosher salt or sea salt
- 2 tbsp lime juice
- 3 tbsp canola oil
- 1 tbsp white vinegar
- 2 tsp Worcestershire sauce
Instructions
- Process the ingredients. Add the shallots, serrano peppers, red chili peppers, Thai chili pepper, habanero pepper, garlic, sugar, salt, lime juice, canola oil, vinegar and Worcestershire sauce to a food processor. Pulse until a chunky paste forms.2 shallots, 2 serrano peppers, 3 red chili peppers, 1 Thai chili pepper, 1 Habañero pepper, 3 cloves garlic, 1 1/2 tbsp granulated sugar, 1 tbsp kosher salt, 2 tbsp lime juice, 3 tbsp canola oil, 1 tbsp white vinegar, 2 tsp Worcestershire sauce
- Simmer the chili paste. Transfer the mixture to a small skillet or saucepan. Bring to a simmer over medium heat and cook for 7 minutes, stirring occasionally, until the garlic is fragrant and the flavors have combined.
- Cool and store. Remove the chili paste from the heat and let it cool completely. Transfer it to an airtight container and refrigerate for up to 4 days, or freeze it for longer storage.
Notes
- This recipe is very spicy. For milder chili paste, remove some of the seeds and membranes or replace a portion of the hot peppers with red bell pepper.
- Wear gloves when handling the peppers, especially the habanero and Thai chili pepper. Avoid touching your face and eyes.
- Use approximately 2 cups of chopped peppers total. You can adjust the combination based on your heat preference.
- For a smoother paste, blend the finished mixture in a blender or with an immersion blender.
- Freeze leftover chili paste in an ice cube tray, then transfer the frozen portions to a freezer-safe container.
- This chili paste is not shelf-stable and has not been tested for home canning.Start with a small spoonful when adding this chili paste to a dish—it is intensely spicy, and you can always add more!
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Hi there! I saw you said “see instructions below” for the mason jar storage? I don’t see any instructions. Can this be processed in a canner? Thank you!
Hi Jessica,
There are instructions to can the paste in glass jars but without a large canner container. If you have one, the instructions are the same time for boiling. Thanks for asking. You can also freeze it! I like using an ice cube container.
I made a double batch of this tonight with some Serrano and habanero I got at the farmers market. I used a whole pint of Serrano and 2 habanero with some apple cider vinegar and a dash of honey added as well. It’s drool worthy and definitely saved as a staple item I must always have in my life refrigerator now. My partner added it to his chicken noodle soup tonight and it balanced beautifully with the veggies and poultry. I’m gonna make it in large batches for Xmas and can them in half pints to hand them out to all my friends and family. Thank you so much for sharing this. Chef’s kiss 🤌🏻
Those are great results – thank you for sharing those tips. I know others will love that guidance. The gifts idea is brilliant!
I am makong this for the 3rd timw in about 3 weeks. It is so good! The sevond batch was super spicy and i got heavy handed with the salt, so this third batch will be salt free and I’ll mix it with the other batch. Soooo good!
So glad you’re enjoying it, Shawnie! Be sure to try some in chili mac and cheese too or throw some over hot dogs because it’s another great alternative to leftovers with this recipe. No waste! It freezes good in portions too, but I love using it in multiple recipes so my week is easier.
We made this recipe with all habanero’s and it was awesome. Thanks I couldn’t find a good habanero paste recipe yours was perfect to turn that into.
That’s awesome! I’m glad that it was enjoyed. Thank you for sharing!
i found it interesting that i downloaded the recipe on 11/23/2013 and the list of ingredients you actually used is different. Can you please clarify?
here is your list on that date
• 6 shallots, peeled
• 1 Tbsp coarse ground black pepper
• 2 Serrano chiles
• 3 red chili peppers
• 3 Thai chiles peppers
• 6 cloves garlic
• 2 stalks lemon grass, chopped, white part only
• 2 Tbsp minced ginger
• 1 1/2 Tbsp sugar
• 1 Tbsp kosher salt
• Juice from 1 lime
• 1 Tbsp Worcestershire sauce
• 1 Tbsp cider vinegar
• 3 Tbsp Canola oil
Also your instructions do not mention cooking:
In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning
Hi Bernie,
I appreciate the question. However it’s been many years since I published this recipe so I can’t go back and figure out if there were any issues. The recipe hasn’t been updated after it published in January 2016 so I agree it is strange that what you provided looks different if you got that from Pip and Ebby. I’m sorry for the confusion. This is an excellent recipe!
Hi Laura! Not at all! I could definitely smell the heat, but it didn't burn my eyes at all. Let me know how yours turns out!
Megan
My husband would love it if I would make him this–but tell me truly, did the fumes while it was cooking nearly burn your eyeballs out?
Love this!! So many possibilities to use this.
Connie
this looks scrumptious!
It looks fantastic… I don't think I've ever seen it before. What kind of restaurant were you at? Kind of curious! I think I saw something like it at a Thai place?
YUM….can not wait to make this. Used to make Chili paste by just using the peppers blackened and peeled then chop but this looks much tastier. Just started following you. Very glad I did
Thanks