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Close-up shot of red chili paste on black plate.
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4.34 from 15 votes

Homemade Red Chili Paste Recipe

Chili Paste is an essential condiment made from dried red chilies. It is used in most Indo-Chinese, Indian, Mexican, and other Asian recipes. This recipe is so easy to make and a thousand times better than the store-bought.
Prep Time5 minutes
Cook Time10 minutes
Course: Condiments, How to make
Cuisine: Asian, Mexican, World
Diet: Gluten Free, Vegan
Servings: 15 servings
Calories: 167kcal
Author: Farrukh Aziz

Ingredients

For Red Chilli Paste

  • 40 dried red chilies I like to use Schezwan chili and/or Kashmiri chili
  • boiling hot water as needed
  • 2 teaspoons vinegar
  • 4 tablespoons oil

For Red Chili Garlic Paste

  • 40  dried red chilies any mild chili and/or medium spicy to hot chili variety
  • boiling hot water as needed
  • 10-12 cloves garlic
  • 2 tablespoons rice Vinegar or white vinegar
  • ¾ teaspoon salt or to taste
  • 1 teaspoon sugar
  • 4 tablespoons oil

Instructions

To make red chili paste (plain)

  • Add drie40 dried red chilies to a bowl. Pour boiling hot water over them and set them aside to soak for 30 minutes.
  • Transfer them to a blender with 2 teaspoons vinegar and 3-4 tablespoons of water from the soaked chilies.
  • Blend it into a paste. Ensure that the sides are scraped 2-3 times while blending.
  • Heat 4 tablespoons oil in a pan.
  • Pour the hot oil over chili paste and mix well.
  • Transfer into a clean jar or container and refrigerate for up to a month or freeze for up to a year.

To make chili garlic paste (seasoned)

  • Add 40  dried red chilies in a bowl. Pour boiling hot water over the chilies and set them aside to soak for 30 minutes.
  • Strain and transfer them into a blender with 10-12 cloves garlic and 2 tablespoons rice Vinegar.
  • Blend the mixture into a paste. Add 3-4 tablespoons of water from the soaked chilies. Scrape the sides a few times while blending.
  • Heat 4 tablespoons oil well in a pan and then chili garlic paste into it.
  • Add ¾ teaspoon salt and 1 teaspoon sugar and mix. Cook for 5-6 minutes on low heat until fragrant stirring in between.
  • Take it off the heat and cool completely.
  • Transfer into a clean jar or container and refrigerate for up to a month or freeze for up to a year.

Notes

  • If you are sensitive to hot chilies, then be sure to use pair of gloves while handling them.

Nutrition

Calories: 167kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Sodium: 99mg | Potassium: 783mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2285IU | Vitamin C: 345.7mg | Calcium: 38mg | Iron: 2.5mg