Chili Paste

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

2  shallots 2 serrano chilis 3 red chili peppers 1 hot Thai chili pepper 1 Habanero chili pepper 3 cloves garlic 1 1/2 tbsp sugar 1 tbsp salt 2 tbsp lime juice 3 tbsp oil 1 tbsp white vinegar 2 tsp Worcestershire sauce

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.



In the bowl of a food processor, combine the shallots, the Serrano, red chili, Thai and Habanero peppers, garlic, sugar, salt, lime juice, canola oil, vinegar and Worcestershire sauce.

STEP 2 Pulse until a chunky paste forms.

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


Remove from heat and let cool. Store covered in a sealed glass container in the refrigerator.


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.

Need Something Milder But Still Flavorful?