Mostly, used in many Chinese, Mexican, Indian & Asian recipes, Red Chili Paste is very easy to make at home. So, instead of buying it out, make it at home and you would taste the difference! Here is how to make it.
There are certain ingredients such as spices, paste, etc that are regular in our cooking and we often end up buying readymade packets from store.
Well, its good if you don’t have time to prepare at home, but if you do, make these spices and paste at home.
Believe me, it will change the taste of your recipes, as they are fresh and free of preservatives.
I always prefer making them at home, whenever I get a little time on my hand.
One of such paste is this Red Chilli Paste, which is a food staple ingredients that no Asian home can do without.
Because Chili Paste is an ingredient that adds a fiery flavor to any dish and adds a layer of taste.
Made from dried chilies, sourced mainly from the choicest local farms of the world, this paste does require a little preparation but can be stored and used in any dish you so choose, from Chicken Hakka Noodles to many Thai and Chinese style preparations.
Well, you can even use it in some of your Indian Curries to add that hint of spiciness to them.
So, if you are fond of Asian cooking or like your food extra spicy, this is a must paste to be stored in your fridge.
What is Red Chilli Paste?
It is a condiment made using dried red chilies.
It is an integral part of most Asian style dishes and plays an important role in elevating the flavor of any dish.
In this dry red chilies are soaked in hot water, made into a paste and then cooked in a little oil, so that it can be stored for long.
It is readily available in the market these days but we are not sure about what goes inside the packaged bottle and so I always make sure to make a big batch and keep using it.
It keeps well for months in a refrigerator and is much economic to make at home.
To make it, all you need is dried red chilies and oil.
You can add some garlic cloves, vinegar, salt, and sugar if you wish to.
But I like to make this paste plain as I can anyways add the other ingredients in the main dish.
You can also add some ground cumin and smoked paprika in the paste.
How to use Homemade Red Chilli Paste?
I use this paste in all of my Asian style recipes. It gives a nice kick to them.
Noodles, Soups, Stir Fry Veggies, Fried rice, I add this chili Paste in all these.
But other than that, you can also use it innovatively by adding it to greek yogurt and making a dip, adding in curries or even in marinades.
I also like to add some in my eggs for an omelet.
Add a little in your salad dressing for a spicy kick.
Use it as a dip to serve with Asian dishes like dumplings and momos.
This versatile chilli paste can be stored in a dry glass container, and refrigerated to be used at any time.
Which Chilli to use to make this paste?
To make homemade Chili paste, I generally use a mix of two types of chilies.
One which is hot and one which gives a nice red color to this paste.
In India, we get Kashmiri Red Chillies which are nice red in color and bedgi chilies which are slightly hot.
You can use any chili that is available in your part of the world.
You can use Ancho Chillies or Anaheim Peppers which are mild or serrano or Arbol peppers for a hot paste.
You can also use a mix of these two according to the spice level you prefer.
You can store this paste for 15 days in the refrigerator or for up to 6 months in the freezer.
I like to freeze it in a small ice cube tray and thaw one cube when I need to use it.
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Step by Step Recipe
Add the chilies in a bowl.
Heat water in a pan. Once the water comes to a boil, pour it over the chilies. Let the chilies soak in hot water for 25-30 minutes.
Drain the water. Blend the chilies to make a fine paste. Use little water if required.
Heat oil in a pan.
Once the oil is hot, add the chilli paste in the pan and saute for 3-4 minutes. Store the chilli paste in a clean jar for up to 15 days in a refrigerator. Use as and when needed.
Red Chilli Paste Recipe
- 25-30 Kashmiri Dry Red Chillies (You can use any mild chilli which gives nice colour.)
- 25-30 Bedgi Dry Red Chilli (You can use any mildly spicy chilli)
- 2 tbsp Vegetable Oil
- Add the chilies in a bowl.
- Heat water in a pan.
- Once the water comes to a boil, pour it over the chilies.
- Let the chilies soak in hot water for 25-30 minutes.
- Drain the water.
- Blend the chilies to make a fine paste.
- Use little water if required.
- Heat oil in a pan.
- Once the oil is hot, add the chilli paste in the pan and saute for 3-4 minutes.
- Store the chilli paste in a clean jar for up to 15 days in a refrigerator.
- Use as and when needed.