Fresh Chili Paste Recipe (How to Make Chili Paste)
User Reviews
5.0
                                            
                                            48 reviews
                                        
                                    
                                        Excellent
                                    
                                - 
                        Prep Time
5 mins
 - 
                        Cook Time
5 mins
 - 
                        Total Time
40 mins
 - 
                        Servings
10
 - 
                        Calories
199 kcal
 - 
                        Course
Main Course
 - 
                        Cuisine
American
 
																									Fresh Chili Paste Recipe (How to Make Chili Paste)
															
																
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													An all purpose chili paste recipe made with fresh chili peppers and seasonings. Use it as a condiment, sauce, spread, or for swirling into other recipes for a heat and flavor boost. Or, How to Make Chili Paste from Fresh Chili Peppers.
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                                Ingredients
- 1 pound chili peppers chopped - I used a combination of fingerlings and long red cayenne peppers, though you can use any type.
 - 2 garlic cloves chopped
 - 2 small shallots chopped
 - ¼ cup olive oil plus more as needed
 - ½ teaspoon cumin
 - salt and pepper to taste
 
Instructions
- Add peppers, garlic and shallots to a food processor and process until finely chopped.
 - Transfer to a pot and add 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.
 - Transfer to a jar and refrigerate! Use a spoonful at a time.
 
Notes
- Should last about a week or so. Yields about 1.5 cups.
 
Nutrition Information
Show Details
																							
												Calories  
												199kcal
																									(10%)
																																			
												Carbohydrates  
												32g
																									(11%)
																																			
												Protein  
												4g
																									(8%)
																																			
												Fat  
												8g
																									(12%)
																																			
												Saturated Fat  
												1g
																									(5%)
																																			
												Sodium  
												42mg
																									(2%)
																																			
												Potassium  
												864mg
																									(25%)
																																			
												Fiber  
												13g
																									(52%)
																																			
												Sugar  
												19g
																									(38%)
																																			
												Vitamin A  
												12015IU
																									(240%)
																																			
												Vitamin C  
												14.9mg
																									(17%)
																																			
												Calcium  
												23mg
																									(2%)
																																			
												Iron  
												2.9mg
																									(16%)
																							
										
									Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% | 
| Carbohydrates | 32g | 11% | 
| Protein | 4g | 8% | 
| Fat | 8g | 12% | 
| Saturated Fat | 1g | 5% | 
| Sodium | 42mg | 2% | 
| Potassium | 864mg | 18% | 
| Fiber | 13g | 52% | 
| Sugar | 19g | 38% | 
| Vitamin A | 12015IU | 240% | 
| Vitamin C | 14.9mg | 17% | 
| Calcium | 23mg | 2% | 
| Iron | 2.9mg | 16% | 
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
                                                
                                                48 reviews
                                            
                                        
                                            Excellent
                                        
                                        
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