Homemade Chili Paste Recipe
This homemade chili paste recipe blends fresh serrano, red, Thai and habanero peppers with garlic, shallots and lime juice for bold, tangy heat. It is ready in about 20 minutes and easy to customize with your favorite peppers.
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Servings: 16
Calories: 33kcal
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
Calories: 33kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 447mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg
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