Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! —Mike H. Chili pastes are wonderful because they bring the essence of the peppers into many a dish, often taming a bit of that heat and mellowing out the flavor of raw peppers. If you want to be even MORE all-purpose, limit your seasonings and incorporate those on a per-dish basis. This particular recipe only includes a bit of cumin and some fresh garlic, which we love as they compliment so many dishes for us. Looks tasty, doesn’t it? Looking for a superhot version? Go for it! I have a Habanero Chili Paste recipe here as well that you can check out. For this recipe, I used some fingerling and long red cayenne peppers we found at the local farmer’s market. As I said, I like to make this on the weekend and keep it for using all week. How can you use chili paste? So many ways! Next, transfer it to a pot with olive oil. Heat to low and cook about 20 minutes, stirring occasionally. Add a bit more olive oil if needed. Do not burn the mixture. Add seasonings and stir. Cook another 5 minutes or so to let flavors develop. Cool and transfer to a food processor. Process until smooth. Finally, transfer to a jar and refrigerate! Use a spoonful at a time. See below for our exact printable recipe. See also: Chili Paste Substitutes and Chili Paste from Around the World.
Ancho-Guajillo Chili Paste Habanero Chili Paste Sambal Oelek Recipe Homemade Harissa Chili Paste Homemade Yellow Curry Paste Harissa Sauce Biber Salcasi (Turkish Chili Paste) Piros Arany (Hungarian Chili Paste)
