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)
Storage and Freezing
Store fresh chili paste in the refrigerator in a sealed container for 4-5 days. Use as needed. For longer term storage, it is better to freeze it.
Freezing: Spoon the chili paste into small freezer proof bags and freeze 3 months or longer. A smart method is to freeze it in ice cube trays, then transfer the frozen chili paste to freezer bags. This way, you have small serving size portions for use anytime you need them.
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
NOTE: This post was updated on 2/19/26 to include new storage/freezing information.
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.
Gavin says
Thanks for the recipe, I am making it now, I added water, I hope it will boil off.
We had chillis I grew in the garden.
Michael Hultquist - Chili Pepper Madness says
Thanks, Gavin! Enjoy!
Pat says
Is it possible to freeze the paste and keep it longer?
Michael Hultquist - Chili Pepper Madness says
Pat, yes, you can freeze chili paste. I actually do it all the time. I just use baggies, but you can also freeze some in ice cube trays, then pop them out and bag them. Good serving sizes that way. Let me know how it turns out for you.
Tracey Maclou says
Hi Mike, your website is amazing. Thank you for allowing me access to all this awesome information. I make very similar pastes and as i make small batches, it gets used up in no time. Can you kindly assist in advising what the average fridge life is should i wish to make a bigger batch. I steam my chillies or peppers in vinegar for 30 minutes, then cook them in oil and spices then blend and store in the fridge. I look forward to your response.
Michael Hultquist - Chili Pepper Madness says
Hi, Tracey. Thanks for posting. You can store pastes for a very long time if the vinegar or acid content is high enough, which lowers the pH. Shoot for 3.5 or lower and it will keep many months in the refrigerator.
paul watson says
I have reaper, armageddon, thai dragon and basket of fire , all ready to go.This recipe looks awesome, going to mix them all together and make a mind blowing hot chilli paste. thank you, brilliant. I gave some to a local chef who in turn gave me some made up. I froze into ice cubes! next step make my own and freeze the same way. Ideal for adding to curries, casseroles etc or just dip in!!!
Michael Hultquist - Chili Pepper Madness says
Perfect, Paul. That would be one heck of a HOT dip! You are a true chilihead, sir! Enjoy.
Irene says
Just harvested my organic chilies and am so excited to try this recipe..thanks mike!
Michael Hultquist - Chili Pepper Madness says
All right! Sounds great, Irene! Enjoy!
Dianne says
I am about to make this recipe but...do you seed the chilis first, before chopping them?
Michael Hultquist - Chili Pepper Madness says
Dianne, I usually don't, but you can if you'd like. No problem. Some people don't like the seeds. Most of the heat is in the whitish innards, so you may be scooping out some of the heat as well.
Trina says
Has anyone ever tried to can this? Is it possible?
Thanks!
Michael Hultquist - Chili Pepper Madness says
Trina, you can pressure can this, but if you want to use a water bath, you'll need to introduce and acid, like vinegar and/or citrus, and get the pH below 4.6. Ideally, it should be 3.5 or below for home canning to account for errors.