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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.
5 from 1 vote
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Course: Sauce
Cuisine: Asian
Prep Time: 8 minutes
Cook Time: 7 minutes
Servings: 24
Calories: 22kcal
Author: Megan Porta


  • 2 shallots cut into chunks
  • 2 serrano chili peppers stems removed and cut into small pieces
  • 3 red chili peppers stems removed and cut into small pieces
  • 1 hot Thai chili pepper stem removed and cut into small pieces
  • 1 Habañero chili pepper stem removed and cut into small pieces
  • 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


  • 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.
  • Fresh ginger would add a fresh touch!


Calories: 22kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 296mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
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