Asian Red Chili Paste

4.55 from 20 votes

Homemade Asian Red Chili Paste is much more economical and tastier than store-bought ones. Make it using simple ingredients in just a few minutes and refrigerate for up to 15 days or freeze for up to 6 months.

I am sharing the recipe for making simple red chili paste and chili paste with seasoning. Choose the one that you like better.

Here are a few more homemade paste recipes useful for everyday cooking – Ginger Paste, Tahini Paste, Golden Paste, and Thai Green Curry Paste.

Homemade red chili paste kept in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

About Red Chili Paste

Asian Red Chili Paste is a condiment made using dried red chilies. This spicy, red, and fiery paste is used a lot in Asian recipes and is a must-have ingredient in my pantry.

Whether Chinese, Thai, Malaysian, Vietnamese, or Korean cuisine, this simple paste is integral to the recipes. It gives a spicy kick and a depth of flavor to any dish it is added to and elevates its flavor to the next level.

Although it is very easily available in the market, making it at home is always a good idea. Homemade chilli paste is made using high-quality ingredients; it is free of any preservatives and artificial colors and is much more economical than the store-bought tub.

You can make this paste in 2 ways

  1. Plain with only dried red chilies
  2. With seasonings

I am sharing both versions in the post below.

There are some other varieties of chili pastes used in Asian cooking. One is Malaysian Sambal Oelek and the other is Korean Gochujang. You can check the recipe to make Sambal Oelek here and Gochujang here.

Ingredients & Variations

Chilies – You can use any Asian dried red chilies to make this paste. I used dried Szechuan chilies, which I ordered from Amazon.

Indian chilies like Kashmiri or Bydegi also work great.

Use Ancho, Guajillo, or Arbol Chilies to give this paste a Mexican twist. They are slightly smoky and add a beautiful depth to the paste.

The hotness of this paste depends on the quality of chilies used. Use hot chilies to make a hot paste and mild ones for a milder taste. Its color also depends on the variety of chili used.

You can also use a mix of chilies. I sometimes make it with a combination of Kashmiri and Bydegi chilies. Kashmiri chilies give this paste a lovely color, and the Bydegi chilies give it heat.

Tip – Remove the seeds from the chilies for a milder taste.

Oil – Use canola oil, sunflower oil, olive oil, or sesame oil.

Others – You can flavor the chilli paste a little more by adding garlic cloves, shallots, ginger, white vinegar, salt, sugar, ground cumin, black pepper, ground cayenne pepper, or even smoked paprika.

You can also add ½ teaspoon of xanthan gum to the recipe to stabilize the paste’s texture. Xanthan gum is easily available in supermarkets and is a natural ingredient with no side effects.

Add a teaspoon of dark soy sauce for an umami kick.

You can add some red pepper flakes or chili powder for extra heat.

How To Make Asian Red Chili Paste

Preparation

Transfer 2 oz (50 g) dried red chilies (stalks removed) to a large mixing bowl.

Pour 3 cups of boiling water over the chilies and let them soak for 25-30 minutes. Keep a heavy ladle or something heavy over the chilies to prevent them from floating on top of the water.

Ladle kept over red chilies soaked in hot water.

Blend The Chilies

Drain the water and add the soaked chilies to a blender or a food processor along with ¼ cup water.

Drained chilies.
Chilies added to a blender.

Blend to make a smooth thick paste. Scrape the sides of the blender a few times while blending.

Note – I use a high-speed blender to blend the chilies. The seeds also get blended well in it. But if your blender is not powerful enough, try to remove as many seeds from the chilies before blending, or a few seeds in the paste are also fine.

Smooth paste made.

Make Plain Chilli Paste

Heat 2 tablespoon oil in a pan over medium heat. Once the oil is hot, add the chilli paste to the pan and saute for 3-4 minutes.

Chili paste added to hot oil in a pan.

Remove the pan from heat and let the paste cool completely. Transfer it to a clean jar, secure it with a tight lid, and refrigerate for up to 15 days. Use as desired!

Ready red chili paste.

Make Chilli Paste With Seasonings

Heat 2 tablespoon oil in a pan over medium heat.

Once the oil is hot, add 2 teaspoon finely chopped garlic and 2 teaspoon finely chopped ginger, and saute for 30-40 seconds.

Ginger and garlic to hot oil in a pan.

Add

  • chilli paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon white vinegar

Cook for 2-3 minutes.

Chili paste, salt, sugar, vinegar added to the pan.

Cool and store.

Ready red chili paste with seasoning.
YouTube video

Frequently Asked Questions

Is cooking chili paste important?

Yes, cooking it in oil is very important as it increases its shelf life. If you add onion, garlic, ginger, etc, cooking it will add more taste and ensure that nothing added to the paste is raw.

Can I make chili paste with fresh red chilies?

Yes, you can make it using fresh red chilies, but it won’t last long. You will have to finish it within 5 to 6 days. The color and flavor will also not be intense when made using fresh chilies.

What is the difference between red chilli paste and red chili sauce?

Red chilli paste is denser than chili sauce. It is also more intense in flavor and color.

Usage Suggestions

This spicy chili paste is so versatile that you can spice up any dish, be it Asian, Indian, or Mexican!

Add it to your curries, stir-fried vegetables, fried rice, noodles, soups, salads, dim sum filling, etc.

You can mix it with Greek yogurt and serve it as a dip or as a marinade for vegetables, meats, or seafood recipes.

Add a nice spicy kick to your nachos, pasta, pizza, savory tarts, and pies with this versatile paste.

You can also mix a bit with eggs and make omelets or scrambled eggs.

Add it to your burgers, sandwiches, rolls, and wraps.

You can also use it to make hot sauce and

Storage Suggestions

Homemade chilli paste will last in the fridge for 15 to 20 days when stored in an air-tight container.

For increased shelf life, freeze it in a freezer-safe container for about 6 months.

You can freeze the paste in an ice cube tray and then transfer the cubes to a ziplock bag. This way, you can thaw only the amount you want to use. Thaw it overnight in the refrigerator and it will be ready to use.

You Might Also Like

Homemade Asian Red Chili Paste is much more economical and tastier than store-bought ones. Make it using simple ingredients in just a few minutes and refrigerate for up to 15 days or freeze for up to 6 months.
4.55 from 20 votes

Homemade Asian Red Chili Paste Recipe

Homemade Asian Red Chili Paste is much more economical and tastier than the store-bought one. Make it using simple ingredients in just a few minutes and refrigerate for up to 15 days or freeze for up to 6 months.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 10 servings

Ingredients 

  • 2 ounces dried red chili (50 g, I used Szechuan chili but you can use whichever you want. Remove the stalks.)
  • 3 cups boiling water
  • 2 tablespoons oil

For Seasoned Red Chili Paste

  • 2 teaspoons finely chopped ginger
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon white vinegar
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

Preparation

  • Transfer the dried red chilies to a large mixing bowl.
  • Pour boiling hot water over the chilies and let them soak for 25-30 minutes. Keep a heavy ladle or something heavy over the chilies to prevent them from floating on top of the water.

Blend The Chilies

  • Drain the water and add the soaked chilies to a blender along with ¼ cup water.
  • Blend until smooth. Scrape the sides of the blender a few times while blending.
  • I use a high-speed blender to blend the chilies and the seeds also get blended well. But if your blender is not powerful enough, then try to remove as many seeds from the chilies before blending, or else a few seeds in the paste are also totally fine.

Make Plain Chilli Paste

  • Heat oil in a pan over medium heat. Once the oil is hot, add the chili paste to the pan and saute for about 3-4 minutes.
  • Remove the pan from heat and let the paste cool completely. Transfer it to a clean jar with a tight lid and refrigerate for up to 15 days. Use as desired!

Make Chilli Paste With Seasonings

  • Heat oil in a pan over medium heat. Once the oil is hot, add garlic and ginger, and saute for 30-40 seconds.
  • Add the chili paste, salt, sugar, and white vinegar. Cook for 2-3 minutes.
  • Cool and store.

Video

YouTube video

Notes

Be careful while handling the chilies. They can cause burns to your hands. Wear a glove while handling them if you have sensitive skin.

Nutrition

Calories: 113kcal, Carbohydrates: 19g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Sodium: 20mg, Potassium: 724mg, Fiber: 3g, Sugar: 11g, Vitamin A: 2140IU, Vitamin C: 323.3mg, Calcium: 31mg, Iron: 2.3mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




22 Comments

  1. Awesome! This is certainly worth a shot! The red chili paste is of excellent quality. Thank you very much for sharing the recipe