Chili paste, an Asian favorite that can be found in nearly every kitchen, restaurant, or food stall. You can add it to stir-fries, marinades, sauces or any other dish to create some heat and boost the flavor. And it tastes so much better than the additive- and preservative-laden chili paste you find in the store.
We started to make our own chili paste as there always seems to be an abundance of chilis when you live in SE-Asia. Especially when your regular vegetable lady knows you like spicy food. Every time we pay her a visit on the market, a handful of chili peppers is dropped into our bag free of charge…. she is such a beautiful soul!
That's how we tend to collect a lot of these spicy little devils. The best way to put them to good use is making chili paste.
Some people like it very hot others like me are seeking middle ground while others cannot stand the heat. Chili paste makes it possible for everyone to adjust the level of spiciness to their personal taste.
Homemade Red Hot Chili Paste - The Recipe
Ingredients
2.5 cups red chili pepper, chopped (about 200-230 gram)
1 medium head of garlic, peeled (about 8-9 cloves)
4-5 inch fresh ginger (or approx the same amount as the garlic)
1-inch fresh turmeric root or 1 tsp powder
¼ cup apple cider vinegar
1-1.5 tbsp raw sugar
Fish sauce or salt to taste
Directions
Combine chili peppers, garlic, ginger, turmeric, and apple cider vinegar in a blender or food processor and blend until a paste-like consistency.
In a saucepan or pot, heat cooking oil over low heat. Add the chili paste and bring to a gentle simmer.
Stir in palm sugar and fish sauce or salt to taste. Stir well and simmer for 5-10 minutes. Stir regularly.
When ready, allow to cool and add to a clean jar with lid.
The chili paste can be stored for up to a month or 2 in the fridge.
Recipe notes
Depending on how spicy you want the sauce or paste to be you can use different varieties of chili peppers. We used the bigger red chili peppers this time. They are a bit milder in their spiciness than the small Thai chili peppers we used last time. Oh, man was that chili paste hot!!!
For me the spiciness is just right this time, however, if you like it very hot I would go for Thai chili peppers or a mix of both.
