Easy Homemade Chili Paste

A spoon full of chili paste from the jar.

5 from 5 votes

This Easy Homemade Chili Paste is a game-changer for adding a punch of flavor to your dishes. It's versatile, quick to make, and you can adjust the heat to your liking, making it a great addition to any kitchen.

Prep Time10

Cook Time12

Total Time22

Course: Sauces

Cuisine: American, Asian

Diet: Vegetarian

Servings: small jar

Calories: 51kcal

Author: Elle John

Ingredients

10 dried red chilies dried guajillo or arbol chilies
3 cloves garlic
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon sugar
2 tablespoons vinegar
1 cup water

Instructions

Remove the stems from the dried chilies. If you prefer less heat, remove the seeds as well.
Soak them in warm water for about 10 minutes to soften. This helps release their natural oils and makes them easier to blend into a smooth paste.
In a blender, combine the softened chilies, garlic, salt, sugar, and vinegar. Add a little of the soaking water to help blend into a smooth paste.
Heat vegetable oil in a pan over medium heat. Add the chili paste and cook, stirring occasionally, for about 10-12 minutes. This step is crucial because cooking the paste until the oil begins to separate allows the flavors to meld and intensify, resulting in a richer, more concentrated taste. The heat also helps to mellow the rawness of the garlic and chilies, giving the paste a deeper, more developed flavor.
If the paste is too thick, add a bit more soaking water until you reach the desired consistency.

Notes

For extra depth, add a teaspoon of soy sauce or fish sauce.
Store in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze in ice cube trays for easy portioning.
If the paste is too spicy, balance it with a bit more sugar or vinegar.
Use a neutral oil to keep the flavors clean, and ensure the paste is cooled completely before storing to maintain its freshness.

Nutrition