5.0 from 48 votes
Fresh Chili Paste Recipe (How to Make Chili Paste)
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 10
Calories: 199 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Notes
- Should last about a week or so. Yields about 1.5 cups.
Nutrition Information
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
% 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.