Hot Chile Paste
Unleash bold, fiery flavor with this homemade Hot Chile Paste—a vibrant condiment that will elevate your meals to new heights. Made from a medley of fresh red chiles like Thai bird’s eye, cayenne, or Fresno, this versatile paste combines the tangy punch of white vinegar, the aromatic depth of garlic, and a hint of sweetness for perfect heat balance. The optional addition of paprika enhances its rich, crimson hue, making it as visually striking as it is flavorful. Sautéed to bring out the natural smoky essence of the chiles, then blended to a smooth, silky consistency, this chile paste is perfect as a marinade, a spicy dip, or a bold flavor enhancer for soups and stews. With just 15 minutes of prep time, this easy-to-make recipe is your go-to for a pantry staple that stays fresh for up to two weeks in the fridge. Get ready to add a spicy kick to every dish!
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Recipe Information
Ingredients
- 250 grams fresh red chiles (e.g., Thai bird’s eye, cayenne, Fresno, or a mix)
- 6 large garlic cloves
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 teaspoon paprika (optional, for added color and richness)
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons water
Instructions
Wash the fresh red chiles thoroughly, then trim off the stems. Slice the chiles lengthwise and remove some or all of the seeds, depending on the desired heat level. Roughly chop the chiles for easier blending.
Peel the garlic cloves and set them aside.
In a medium pan over medium heat, add 1 tablespoon of olive oil. Add the chopped chiles and garlic, sautéing for 5-6 minutes until softened and aromatic. Stir frequently to avoid burning.
Transfer the softened chiles and garlic to a blender or food processor. Add the remaining 1 tablespoon of olive oil, white vinegar, paprika (if using), salt, sugar, and water. Blend until you achieve a smooth, paste-like consistency. Stop occasionally to scrape down the sides of the blender for an even mix.
Taste the chile paste and adjust for seasoning, adding more salt or sugar to balance heat levels as needed.
Return the smooth chile paste to the pan and cook on low heat for an additional 3-4 minutes, stirring constantly to meld all the flavors together.
Let the chile paste cool completely, then transfer it to a sterilized jar or airtight container. Store in the refrigerator for up to 2 weeks, or freeze small portions for longer storage.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1107 mg | 24% | |
*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.
