Easy Red Chilli Paste: fresh-tasting, tangy and spicy; I make it with a mixture of dried and fresh red chillies (chilis, chile) – and hey…. just look at it…. doesn’t it just sizzle?!
This is my favorite, “go-to” hot sauce, because it’s SO very versatile …. Just stir it into a soup, sauce, curry, dip, salad dressing, stir-fry…. You will always get an extra pop of flavor!
Make a small batch… or scale-up and stock-up!
I like to make this red chilli paste in small batches to ensure fresh flavor and lovely color. You could, of course, make a larger batch and divide it up into smaller portions… Then you keep one portion in the fridge and stash the rest in the freezer.
As for me…. I usually have rather limited “available” space my freezer, because it’s already filled up with all the other things I like to freeze too! So… it’s just small batches for me.
This recipe makes about 1/3 cup of chilli paste…. It’s pretty potent, so I rarely use more than a teaspoon or so whenever I do use it. So, it typically lasts me for about a month or so, sometimes even a bit longer. Just before it’s all gone, I try to make a new batch! I really don’t like to completely run out on this particular staple.
Capsaicin… can make smoke come out your ears!
Capsaicin… that magical substance in peppers that can make smoke come out your ears! That’s what makes some peppers hot.. and others, not much at all! It all depends on how much capsaicin gets stored in the membranes that hold the seeds. The more the Capsaicin content, the spicier the pepper.
So… of course you know that certain varieties of peppers are way spicier than others…. The Ghost Pepper, for instance, is among the spiciest while the large, colorful “sweet” bell peppers are not spicy at all.
But, here’a a fun fact… Perhaps you didn’t know that sometimes, two peppers growing on the same plant might actually have different levels of spiciness! Go figure! Hey, maybe you might even get to use this little tidbit the next time you go for Trivia Night with friends.
How come? It turns out, peppers exposed to the sun typically become spicier than those shielded from the sun. So, if a pepper is on the outer side of the plant, it is likely to be spicier than one that is on an “inner” branch of the plant. Apparently, exposure to direct sunlight triggers more capsaicin production… which then gets stored in the pepper, making it hotter. Nature’s magic!
Two kinds of chilli peppers in this chilli paste
For this chilli paste recipe, I’ve combined two kinds of peppers – spicy red chillies (dried) and the brilliantly colored, sweet, non-spicy red chillies (fresh). Together, they yield a chilli paste that is simply gorgeous to look at, with pungency that is “just right”. Cant find sweet mini peppers where you live? No worries, use a different kind of non-spicy fresh red pepper instead: sweet red bell peppers are a perfect substitute.
Of course, what is “just right” for me, might not be the same for you! So, feel free to adjust the proportions of the two kinds of peppers to make it “just right” for your taste-buds.
What if you found some fresh, spicy red peppers that look beautiful and have just the right amount of heat … such as the ripened red Jalapenos or the fiery red Fresno chilli peppers? Then sure, just skip the dried peppers ….. simply follow the directions for how to prep the fresh peppers. Next, simply throw them into the blender along with the seasonings and give it a whizz! There… your beautiful chilli paste is ready!
That said, I do think using a mixture of dried and fresh red peppers lends a subtle complexity of flavor to the final chilli paste. I suspect it is because of the flavors that develop and mature when fresh peppers are dried. I also love the subtle sweetness that the fresh, non-spicy peppers add to the finished chilli paste. I think it nicely smooths out the rather sharp pungency of the spicy dried chillies.
Special Diets
This fresh red chilli paste is vegetarian, vegan, gluten-free, soy-free and nut-free. It also does not have any garlic in it, because I don’t always want garlic in everything!
When I do want a garlicky chilli paste for a particular dish, I just add fresh garlic to a small amount of this red chilli paste and stir. Viola! Garlic-chilli paste!
Once you start making your own chilli paste, you’ll get hooked! You might even decide to ditch that store-bought paste that’s been your long-standing staple. This home-made chilli paste with its beautiful vibrant red color, and its “just right” pungency, never fails to elicit an immediate “Wow!”.
So…. The next time you bring home some colorful and sweet mini peppers, maybe you’d like to try making a small batch of this delightful chilli paste…. After all, you probably have the remaining ingredients in your pantry. I bet you’ll get hooked on it, right away!
What to do with this fresh red chilli paste?
What do I do with this fresh red chilli paste? Oh my gosh … where to even begin?! Let’s see now… I love adding this chilli paste to a soup, ANY kind… for a bit of extra Oomph! Sandwiches … Yeah! Fried Rice…. Sure! Noodles… Why not? Pasta sauce… Oh Yeah! Queso? Duh… Of course!! How about the classic Mac and Cheese? Yup! That’s what I call my “adult” Mac and Cheese!
And you know what, this chilli paste is perfect for stirring up a creamy dipping sauce in under 30 seconds! Just stir some into a bit of sour cream and you’re done! Perfect for dipping your favorite crunchy snacks… whip it up in a jiffy… seriously!
I have posted so many recipes that have a little bit of fresh red chilli paste: I’ve given the links to some of these in the recipe directions – hope you try some of them!
Make it, share it… Bask in the glow of your admiring audience! Do leave a review and star rating… much appreciated!
Enjoy!
Easy Red Chilli Paste: Make it with Fresh Chillies
Equipment
- Microwave oven preferred If not available, follow the stove-top cooking directions included in the main recipe directions..
- Glass/ceramic cereal bowls One bowl for soaking chilies in vinegar and one bowl for cooking the fresh red chillies in the microwave (in a microwave safe bowl); if cooking chillies on the stove-top, use a small stainless steel saucepan.
- Small electric chopper/spice grinder Or Mixer-blender with small bowl designed for making chutney; Note: if using a coffee grinder with a non-removable bowl, be careful when you clean it – avoid getting the motor base wet! See Recipe Notes for cleaning tips.
- Food-safe gloves Use gloves to protect your hands when handling the spicy peppers and the finished chilli paste.
- Lidded Glass jar To store the prepared chilli paste.
Ingredients
To soak for about 15 min (or longer – up to 1 hour)
- 2 tbsp Dried Red chillies (chili, chile, Mirchi) – broken into pieces and seeds removed. Use medium spicy chillies, any kind: Arbol, Cayenne, Bird, various Indian varieties (Teja, Guntur, Sanam, Jwala, Kanthari, etc.)…. Do check the spiciness level and adjust accordingly.
- 2 tbsp Rice Vinegar if not available, use a colorless or light-colored variety – white wine vinegar, distilled vinegar OK; apple cider vinegar is OK too
- 1/8 tsp Salt
Prepare the Fresh red chillies
- 2/3 cup Sweet red mini peppers – (3-5 medium sized peppers) – de-seeded and sliced into half-circles if not available, use sweet red bell pepper – slice, remove and set aside seeds, chop finely
- 1/8 tsp Salt
To adjust flavor after you make the red chilli paste
- 1/16 tsp Salt add if needed to adjust taste – after paste is ready
- 1 pinch Sugar (optional) add only if you like a slightly sweeter paste
Instructions
- Remove stems and de-seed dried red chillies. Place the chillies in a medium creamic/glass bowl. Note: I do not recommend using a plastic bowl.
- Add 2 tbsp rice vinegar (or a different kind of vinegar) to the bowl and stir. Cover and set aside for 15 min.
- Meanwhile, prepare 3-5 medium sweet red mini peppers. Cut off the stems, slice in half lengthwise, then remove the seeds with a paring knife or a seed-corer (see picture). Set the seeds aside for stirring into to the chilli paste later. To prevent wastage, trim and use as much of the red flesh around the stem as possible.
- Transfer to a glass/ceramic microwave safe bowl, add salt and toss/stir to mix.
- Microwave on Hi, uncovered, for 30 seconds. Set aside to cool (uncovered) to room temperature.. Or Cook the peppers on the stove-top:Transfer the peppers (tossed with salt) to a small saucepan (1 quart/liter); splash 2-3 tsp water on it and turn the heat on. Cook on Hi, uncovered, for 30 seconds. Stir, decrease heat to low, and continue to cook for 2-3 min, stirring a few times to prevent sticking/scorching on the bottom.Remove saucepan from the hot stove and set aside to cool to room temperature.
- The dried chillies should be well-soaked by this time. If they still look a bit dry, let them soak for another 5-10 min.
- Transfer the soaked dried chillies and the briefly cooked fresh chillies to a small chopper/grinder (or the small Chutney attachment in Indian mixer/blenders). Set aside one of the bowls to re-use for collecting the prepared chilli paste – there's no need to wash it.
- Pulse-blend to a slightly coarse texture. Do NOT make it super-smooth. Stir as needed to check consistency.
- Transfer to a bowl – use one of the bowls used earlier to soak/cook the chillies
- Stir in the saved seeds – optional. I like to do this, but you prefer a seedless paste, skip this step. Taste-test just a couple of drops – careful, it's super spicy! Adjust taste by adding a pinch of salt and maybe a pinch of sugar too, if you like a slight sweetness in the paste.
- Transfer to a glass jar – this picture is the red chilli paste without added seeds.
- This picture has the red chilli paste with the seeds stirred in.
What to do with fresh red chilli paste? Here are some ideas…
- Add to your favorite dip for just a little spicy kick….https://theculinaryheart.com/easy-spinach-jicama-dip-make-it-creamy-and-crunchy/
- Add to grilled sandwiches.https://theculinaryheart.com/easy-zuchini-melt-on-tangy-and-crusty-sourdough/
- Add to stir-fried veggies for Fried Ricehttps://theculinaryheart.com/pineapple-fried-rice-scrumptious-and-easy/
- Stir-fried Baby Bok Choy with red-chilli pastehttps://theculinaryheart.com/noodles-with-bok-choy-make-a-quick-meal/
- Add to marinade for seasoning tofu, paneer, green jackfruit, meats, seafoodhttps://theculinaryheart.com/pineapple-fried-rice-scrumptious-and-easy/
- Serve as a spicy dip, all on its own…. for Pakoda and other fried and crunchy snacks https://theculinaryheart.com/easy-eggplant-fritters-pan-fried-tasty-pakodas/
- Enjoy!
Notes
Making a large batch to freeze?
I recommend dividing and storing the chilli paste in small glass jars – about 1/4 cup in each jar.- Thaw on the counter-top – about an hour or so should be enough.
- If you need to use it immediately, microwave the container for 30 seconds to start melting the ice crystals.
- While still icy slush, break it up with a fork/spoon.
- Refrigerate the remainder: use within 3-4 weeks
- If you need to use it immediately, microwave the container for 30 seconds to start melting the ice crystals.
Storing the fresh red chilli paste:
Store in a glass jar with a well-fitting lid and refrigerate to minimize risk of spoilage. Since this chilli paste has less salt than many commercially available ones, it is better to store in the fridge. (Salt acts as a natural preservative, preventing spoilage by bacteria or mold)- Should be good for 3-5 weeks, possibly longer: the bright color may darken a little over time, but the flavor will still be good.
- If you haven’t used it for a long time (over 2months), be sure closely inspect for mold growth:
- if you find any mold growth, discard.
- if it is not moldy, should be fine to use.
- May be a good idea to microwave it for 1 minute on 40% power. Cool uncovered before returning to refrigerator.
- If you haven’t used it for a long time (over 2months), be sure closely inspect for mold growth:
Tastes great and super easy to make, very useful as a dressing and can be used in marination too. Would highly recommend. 10/10
Thanks for the review, Shiv! I’m so glad you loved it!