Easy Red Chilli Paste: Make it with Fresh Chillies
Soak dried spicy red chillies in vinegar; de-seed and slice sweet red mini peppers, saving seeds for adding in later, then cook briefly with salt. Pulse blend the soaked dried chillies and fresh chillies together. Stir in the saved seeds and store in a glass jar. Just a teeny bit adds a spicy kick to a variety of dishes or maybe you'd like to dip favorite snacks in this fiery sauce. Enjoy!
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: about 1/3 cup
- This picture has the red chilli paste with the seeds stirred in: about 1/3 cup
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:
Nutrition
Serving: 0.5tspCalories: 6kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 30mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 381IUVitamin C: 8mgCalcium: 1mgIron: 0.1mg
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