What can you do? Not to worry. Below are a few substitutes that you can use for chili paste. The results might not be identical, but can still help in a pinch. A good chili paste will add heat and flavor that you won’t get from anywhere else. You can find many different kinds in the grocery store, but when you run out, it is such a bummer. There are generic chili pastes. There are Thai chili pastes with unique flavors that are completely different from a Mexican chili paste. I’m going to assume that your recipe calls for a more general paste. Here are some alternatives to help you. I would suggest using more of a Louisiana style hot sauce, which is made mainly from chili peppers, salt and vinegar. Go for a thicker sauce rather than a thinner one like Tabasco. I suggest combining the tomato paste with either a few dashes of hot sauce, or with a teaspoon or two of chili powder or crushed red pepper flakes. Mix them together and you have a spice filled chili paste. Or, process the tomato paste with chopped hot peppers in a food processor. You might even enjoy the tomato addition. With fresh peppers, simply grind or process them in a food processor. You can include other ingredients as well, such as garlic, onion, and seasonings. Any chili peppers will work, though cayenne peppers are very popular. Any green or red chilies are good. Process them with a bit of olive oil until a paste forms. You can either cook the peppers first, then process them with oil, or you can process fresh peppers with oil, then use the fresh paste with your recipes. The choice is yours. You can also make chili paste from dried peppers by removing the stems and seeds. Then, rehydrate them for about 20 minutes in hot water. They will become very soft. Then, process them in a food processor until a paste forms.
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Got any questions? Contact me anytime. I’m glad to help! – Mike H.
