Chili Paste Recipe

This delicious chili paste recipe is great to have on hand to spicy up your next dish. Healthy, super affordable and PACKED with flavor.

Original recipe: January 2013 | Updated: November 2021

Why This Recipe Works

My cute hubby and I both love spicy food. A while back, while enjoying dinner out alone at one of our favorite Asian restaurants, we realized we were eating a lot of chili paste. We began to wonder out loud about why we had never made our own chili paste recipe!

At restaurants, we devour it like the apocalypse is tomorrow, so imagine what it must be like to have it in our very own kitchen! So we formulated a recipe and gave it a whirl. It is deLICIOUS and we make this all the time, much like this hot pepper jelly recipe which is another household staple.

If you are a spice freak like we are, then you will not be disappointed in this chili paste. Go to your local grocery store and go crazy picking out the prettiest hot peppers you can find.

The peppers listed below are merely suggestions. Cater them to your desired spice level!

Recipe Ingredients

Chili peppers – Any variety of hot peppers will suffice! Get creative and colorful, as long as you have approximately 2 total cups after chunks have been cut. Options include: serrano, red chilies, Thai chili peppers, habanero, bell peppers, ghost pepper, red cayenne peppers and dorset naga.

Canola oil – This variety of oil can be used interchangeably with vegetable oil, sesame oil or olive oil.

Vinegar – White or apple cider vinegar can be used in this recipe.

Check Out This Spicy Web Story

Pick and choose a variety of chili peppers and you can create a flavor packed chili paste to add to all your dishes!

How To Make Chili Paste

These are just suggestions, but here are the peppers I like to start with:

• 2 serrano peppers
• 3 red chili peppers
• 1 Thai chili pepper
• 1 habanero chili pepper

The above peppers are typically easy to find in most larger grocery stores, but if you encounter difficulty find them, replace with other peppers or check out an Asian foods store!

Remove the stems (keep the seeds!) and cut the peppers into chunks.

Add the following to the bowl of a food processor:

• Pepper chunks
• Shallots
• Fresh garlic cloves
• Granulated sugar
• Kosher or sea salt
• Lime juice
• Canola oil
• White vinegar
• Worcestershire sauce

Pulse until a chunky paste forms.

Transfer the paste to a small skillet or saucepan. Bring to a simmer over medium heat. Let simmer for 7 minutes, or until the aroma of garlic is noticeable.

Remove finished paste from the heat and let cool. Store covered in an air-tight container in the refrigerator.

Recipe Notes – Hot Chili Paste Recipe

• This recipe makes about 1 cup, which will last you a while unless you are my husband who immediately starts eating each batch as if it WERE SALSA.
• Keep the peppers used in the recipe green for a green chili paste and red for a red chili paste.
• A good way to preserve this paste is to let it come to room temperature then freeze it! Pour it into ice cube trays so you can defrost small servings at a time, as needed.
• For an extra smooth paste, use a blender or immersion blender to eliminate chunks. This will alter the paste consistency considerably!
• This recipe makes a great gift! Use the instructions below to properly store it in mason jars, then gift them!
• If it is too spicy, try one of these fixes. Add lime juice or lemon juice or a splash of wine, white vinegar to the mixture. Tomato paste or tomato sauce will help, too.
• To achieve an extra spicy sauce, add ground cayenne pepper and/or red pepper flakes.
• Fresh ginger would add a fresh touch!

Water Bath Canning Without A Canner – A Step By Step Tutorial

There’s no need to buy a water bath canner if you’re wanting to can a big batch of something yummy! Use what you already have sitting in your kitchen. This technique works just as well to extend the shelf life of your food.

Step 1

Carefully place jars (and their lids) into a large pot of cold water in a single layer. Turn the heat to medium-high heat and bring to a full rolling boil. Do not stack jars and ensure they are all immersed in the water (open sides facing up) with approximately 2 inches of water extending up past the top of the jars.

Fill clean jar with the mixture. Fill to about 1/2 inch from the top, wipe rims with a clean cloth and place lid on the jar. Screw as tightly as possible. Use an oven mitt for this step since the jars will be hot.

Step 3

After all jars have been filled and lidded, carefully return them to the boiling water and let boil for 10 minutes.

Turn the burner off and remove each sterilized jar from the water once it has cooled down a bit. You may use a jar lifter for this step or carefully use a tongs and large spoon in tandem to pull and lift at the same time.

Step 4

Transfer jars to a flat surface and let sit for a few hours or overnight, or until the lids have sealed. You will hear an audible popping noise when a jar seals. Store each sealed glass jar in a cool dark place until ready to use. Once the seal has been broken, store in the refrigerator.

Uses For Chili Paste

Aside from being used as an ingredient in Asian recipes, there are so many other things chili paste tastes great with! Here are a few options:

• Add it to your next bowl of rice or pasta!
• Use it as a spread on your next sandwich or wrap.
• Stir a few teaspoons into your next batch of burgers or brush it over chicken breasts before baking.
• Add a bit to your next batch of chili for an added kick!
• Stir a teaspoon or two into sour cream and dip veggies in it.
• Throw a few spoonfuls into your next stir fry.
• Scramble it into your next batch of eggs!
• Add it to your Ramen noodle bowl.

FAQ About Chili Paste

Sauce Recipes To Make At Home

• How To Make Spaghetti Sauce From Tomato Paste
• Pasta Sauce Made Using Tomato Sauce
• Ginger Sauce
• Taco Sauce
• Enchilada Sauce
• Roundup of Homemade Sauces to Make Instead of Store-Bought