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!