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.
Fresh Chili Paste - How to Make Chili Paste
Chili pastes ROCK. Don't they? They're pretty key in many recipes and every cuisine around the world has some version of their own chili paste that includes local chilies and ingredients.
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.
It's an all-purpose condiment, chili paste. I like to make some on the weekend so I can use it in recipes all week long. It depends on the seasonings you're using.
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?
You can make chili pastes from dried peppers, though you must rehydrate them first. Most pastes are made from dried pods, but fresh is just as good. You can apply this recipe to any type of chili pepper.
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!
Uses for Chili Paste
- Swirl it into soups for extra heat and flavor.
- Use it as a spread for sandwiches.
- Drop a few tablespoons into any meat mixture, like burgers or meatloaf.
- Use it as a rub or a marinade for fresh fish or chicken.
- Add it to stew for extra oomph.
- Mix it with mayo or sour cream for a quick dipper.
- So many ways!
How do YOU like to use chili paste? We want to know!
How to Make Chili Paste from Fresh Chili Peppers
First, add your peppers and other vegetables (like garlic or onion, if using) to a food processor and process until finely chopped.
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.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.
See also: Chili Paste Substitutes and Chili Paste from Around the World.
Fresh Chili Paste Recipes
Here is a list of homemade chili paste recipes I have on the site, made from either fresh or dried peppers. Essential for big flavor!
- 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)
Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! —
Mike H.
Fresh Chili Paste Recipe (How to Make Chili Paste)
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
Nutrition Information
Angie Care says
Can you can this chili paste and store it on a shelf? If not, how long will it last in the refridgerator?
Mike Hultquist says
Angie, you'd need to add vinegar or citrus (and skip the oil) to make it more shelf stable for canning. Shoot for a pH of 3.5 or lower. Or, it will keep in the fridge a week or so, or several months with vinegar/citrus added.
Rachel Faichnie says
I loved the creamy texture of this. my home grown chilly were extremely hot but taste lovely. I'll be using this for my base curry sauce
Mike H. says
Thank you, Rachel. Enjoy!
Barb says
This was delicious! I used a variety of peppers I had. I made cream sauce with it Topped my pizza. Making again!
Mike Hultquist says
Outstanding! Thanks, Barb!
Audrey says
I’m interested in making a batch of this and freezing it. Have you ever done that without cooking it? I prefer the texture of uncooked peppers. Thanks! Audrey
Mike Hultquist says
Audrey, yes, you can do exactly that. Just process the peppers and freeze in baggies. Works great.
Joe D says
Just made this with 7 scotch bonnets, 8 habaneros, and 9 ghost peppers. My mouth is scorched! But the flavor is great since it takes a little bit for the heat to build.
Nathaniel says
Hi im new to cooking and I am wondering if the ingredients are already set per pound of chili peppers? If I want a kilo of chili peppers then I should double the garlic cumin oil etc right?
Mike Hultquist says
That is correct, Nathanial, though this recipe is very forgiving, so if you're off by a bit, it's not a big deal.
Jason Williams says
How can i adjust this recipe so i get a longer refrigerated life?
Mike Hultquist says
Jason, add more vinegar or citrus. Acid helps preserve it. Shoot for a pH of 3.5 for home preserving. You can also freeze it.
Erin says
Easy and delicious. I used various hot peppers from my garden. Last year, I did the same thing with this recipe and gave it to neighbors. They've all requested it again this year!
Mike Hultquist says
Thanks, Erin!
Mike Hicks says
Hi Mike H. - This is another Mike H (Hicks) in Houston. I purchased a hermetically sealed bag of Ancho Paste, made in Peru by Yape Gourmet. Now I need to know how to use it. How about any recipes to turn it into enchilada sauce? I'd appreciate your help.
Thanks,
Mike H.
Mike Hultquist says
Hey, Mike! You can use that in many recipes on the site here. Many of my recipes with ancho start with turning them into paste, so you'll just be saving yourself some time. Search for "ancho" and you'll find a number of recipes. Here is my Enchilada Sauce Recipe you can use as well: https://www.chilipeppermadness.com/recipes/homemade-red-enchilada-sauce/. Use a cup or more of your paste and let me know how it turns out. Enjoy!
Garry says
Hi, I have a glut of yellow jalopeno peppers and wanted to make a chilli paste, how can I preserve the paste. I do not have a big fridge to keep the jars and wondered if I could heat treat like I do when making chutneys and jams. thanks in anticipation
Michael Hultquist - Chili Pepper Madness says
Garry, you can freeze the paste. Or, if you want to keep it in the refrigerator for longer, include some type of acid (like citrus or vinegar) to lower the pH. This will help preserve it. It does affect the taste, but will last much longer.
clg says
I've got all the leftover pulp from straining some fermented chili sauce. Thinking to maximize use and minimize waste but turning them into paste? Reasonable??
Michael Hultquist - Chili Pepper Madness says
Absolutely. You can swirl it into soups and stews for extra flavor. I love to dehydrate it and use it for seasoning. Let me know how it goes for you.
Randall Hardy says
Is it possible to can this using a canning process without hurting it paste that is it's pepper paste
Michael Hultquist - Chili Pepper Madness says
Randall, look into pressure canning, or you can use a water bath method, though you'd need to make sure there is enough acid for preservation. Shoot for a pH of 3.5 or lower for home preserving.
Bob Atkinson says
I would like to try this paste with assorted peppers grown in my garden that I have frozen. I would like to hot water bath can them. Any recipe you may have to help me understand how much vinegar to add when would be appreciated. Thanks
Michael Hultquist - Chili Pepper Madness says
Bob, see my Harissa recipe (https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/homemade-harissa-paste/), which uses lemon juice instead of vinegar. Just use vinegar, but then test the acidity for preserving. Shoot for 3.5 or lower.
Christian Wiergowski says
I made this chili paste a few days ago. Ohhhhh its really awsome! The best chili paste, i´ve ever had. I made it with peperoni-chilis and the small rawit - thai-chilis. I did not put the cumin in. But I have added a bit tomatopaste. Perfect!
Greetings from Germany!
Christian
Michael Hultquist - Chili Pepper Madness says
Excellent, Christian! Sounds perfect for many, many dishes. I love it. Glad you enjoyed it.
Bob in Cincinnati says
Mike, Thanks for this recipe. I am going to try this today. I see people asking questions about how to can this. Has anyone ever used Citric Acid as a preservative in this recipe? It gives you the acid without affecting the flavor. 1/4 teaspoon equals 1 tablespoon of lemon juice. I use citric acid in other recipes when I can. So this may be the answer.
Michael Hultquist - Chili Pepper Madness says
Bob, citric acid would be great to preserve it. Absolutely.
Steve says
Hey Mike!! This is a great column of info. We've been doing the chilehead thing for a while, but haven't been preserving so much as constant fresh use. Way too many this year, so it's time to learn fermentation. This recipe obviously would need acid, as you said, to water bath. But what do you think the resulting product would be at 3.5-4 pH? Is there a commercial equivalent for reference? Those great ripe chile garlic pastes of Thailand and Korea would be the target for us! Thanks so much.
Michael Hultquist - Chili Pepper Madness says
Hey, Steve. These chili pastes would definitely have more vinegary or citrusy flavor with the introduction of acid, so consider accordingly. With fermenting, the acid produced by the process does the preserving. It doesn't affect the flavor as much, but it does mellow out the peppers and adds a unique "sour funk" that is pleasant. Again, something to consider. Or, you can look into pressure canning. Let me know how it goes.
Gerry White says
Hi Mike. I'm making this as we speak (so to speak) and I'm adjusting the recipe volume down a little bit to account for the 14.75 oz. I was able to pick from the two Thai plants we have. This comment section is also helpful because I was able to use it to answer a few questions. One last one though: Have you ever added fresh tomato? Was thinking of the next time I make this and might include a few chopped plum tomatoes into the processor.
Great site and I've shared it with our FB family!
Michael Hultquist - Chili Pepper Madness says
Thanks, Gerry. Yes, I actually do sometimes add tomato. Remove the liquidy innards of the tomato to achieve more of a paste, but yep, works great.
Myra says
Hi,
Curious how long this will keep in the frig vs freezer?
Thank you!
Michael Hultquist - Chili Pepper Madness says
Myra, this will only last a week or so as is, but several months in the freezer. You can also add in some acid, like vinegar and/or citrus to make it last longer in the refrigerator.