2serrano chili peppersstems removed and cut into small pieces
3red chili peppersstems removed and cut into small pieces
1hot Thai chili pepperstem removed and cut into small pieces
1Habañero chili pepperstem removed and cut into small pieces
3clovesgarliccut in half
1 1/2tbspgranulated sugar
1tbspkosher saltor sea salt
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. Pulse until a chunky paste forms.
Pour 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.
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.