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
Patty M says
I would like to make a calabrian chili paste with pepperoncino peppers but can't find fresh. can I use pickled ones? Thank you
Michael Hultquist - Chili Pepper Madness says
Patty, yes, you can make a chili paste from pickled peppers, but you'll get the vinegar taste with it. Not necessarily a bad thing, but something to consider. Let me know how it turns out for you.
Claire says
Totally wonderful colour and looks very yummy ???? i will try this recipe later today. Well dome and thankyou for sharing Mike
Michael Hultquist - Chili Pepper Madness says
Thank YOU, Claire! I appreciate it!
Scott says
Totally awesome recipe. I actually bought sealed ice cube trays from the dollar store and portioned the paste evenly amongst them. Makes for easy access when cooking.
Michael Hultquist - Chili Pepper Madness says
Great tip, Scott! I do that as well. Works perfectly.
Grace Kabucho says
What can you use in place of the food processor?
REPLY: Grace, you can use a blender, or even a mortar and pestle. -- Mike from Chili Pepper Madness.
Rose says
It would be good to know if I processed the jars in a water bath if I could store it for longer ?
REPLY: Rose, chili paste can be stored, but if using the waterbath method, you'll need to add in vinegar or citrus to bring the PH to 4.0 or below for storage. -- Mike from Chili Pepper Madness.
Gergana Shkodrova says
From my experience, you can store the paste for a longer period without bain-marie cooking and adding an acid, if: the paste goes to glass jars while still very hot, the jar is filled at it's maximum capacity, the salt is adequate quantity and you pour some olive oil on top of it before closing tight. That way you get vacuum, and it keeps longer, say, a month or so; maybe longer, haven't tried. If when opening the typical "plock" of the unvacuuming is heard, that means, it should be OK to eat. Trouble is, you can only find out if it worked when opening:) And you have to use your common sense: if any change of smell and color and/or white or green or pink or black any hairy patches on the surface, don't eat it!
Deepak says
I made one today , it was chilli madness at it's best.
Used some home grown red chillies from Italy.
Michael Hultquist - Chili Pepper Madness says
Thanks, Deepak!
Tegan says
I thought chilli pastes, sauces. Etc had vinegar in them to last longer or am i wrong?
REPLY: You can include vinegar, though it is not necessary for a paste. -- Mike from Chili Pepper Madness.
Kristhop says
Hi I just want to ask if I can use this paste to alter the red pepper flakes/Powder in making a kimchi , I love spice and I want to improve my kimchi, Im selling my kimchi actually ⯑
REPLY: Kristhop, I would think you could use this in place of red pepper flakes for kimchi. Give it a try and let me know how it turns out. Curious! -- Mike from Chili Pepper Madness.
Liz says
Can this be frozen?
REPLY: Liz, yes, you can freeze this then thaw to use as desired. -- Mike from Chili Pepper Madness.
Balvinder says
I will definitely make it once my peppers are ripe.
Michael Hultquist - Chili Pepper Madness says
Perfect!
John Shotsky says
Hey, Mike!
I'm wondering if, by fingerling peppers, you mean those little sweet peppers about the size of a jalapeno? There is an interesting history of those:
http://www.liseed.org/fingerpepper.html
I think I'd just use a regular orange/red sweet bell pepper in this recipe, if that's what you mean by fingerling. They are sweet and mild, right?
REPLY: John, those would work fine for a paste. I used a combination of peppers, but this works for any type of pepper. Good stuff! -- Mike from Chili Pepper Madness
jas says
how can I make chillie paste as home base business
REPLY: That is a very good question for discourse! Perhaps one of our professional readers will be able to answer that one. -- Mike from Chili Pepper Madness.