Charged Up Chilli Paste
Ignite your taste buds with this bold and fiery 'Charged Up Chilli Paste,' a homemade flavor powerhouse that’s perfect for spicing up any dish! Made with rehydrated dried red chilies like Arbol or Kashmiri, this recipe takes your pantry basics to the next level by combining fragrant garlic, zesty ginger, sweet shallots, and rich tomato paste. A quick blend and a sizzle in hot oil bring out deep, complex flavors, while a splash of soy sauce, apple cider vinegar, and a touch of sugar create the perfect balance of heat, tang, and sweetness. Ready in just 25 minutes, this versatile condiment is ideal for stirring into noodles, marinades, or soups, or as a bold topping to elevate your mealtime game. Store it in the fridge and savor its punchy heat for up to two weeks! Perfect for fans of spice-forward recipes, this chilli paste is your secret weapon for bold, unforgettable flavors.
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Recipe Information
Ingredients
- 20 pieces dried red chilies (such as Arbol or Kashmiri)
- 1 cup hot water
- 6 pieces garlic cloves
- 1 inch ginger, peeled and chopped
- 1 large shallot, roughly chopped
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
Instructions
Place the dried red chilies in a bowl and cover them with 1 cup of hot water. Let them soak for 10-15 minutes until soft and rehydrated.
While the chilies are soaking, prepare the garlic, ginger, and shallot by peeling and chopping them into smaller pieces for easier blending.
Drain the soaked chilies, reserving about 1/3 cup of the soaking water, and set them aside.
In a blender or food processor, add the drained chilies, garlic, ginger, shallot, tomato paste, and the reserved soaking water. Blend until a smooth paste forms. Scrape down the sides as needed.
Heat the vegetable oil in a medium saucepan over medium heat. Once the oil is hot, add the chilli paste mixture and stir constantly for 5-7 minutes until fragrant and slightly darkened in color.
Reduce the heat to low and stir in the soy sauce, apple cider vinegar, sugar, and salt. Cook for another 2-3 minutes to let the flavors meld together.
Taste the chilli paste and adjust seasonings as needed. Add a little more sugar for sweetness, vinegar for tang, or salt for balance.
Allow the chilli paste to cool completely before transferring it to a clean, airtight jar. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 23.9 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
