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    Whisk Affair » Recipes » Cooking Basics » Asian Red Chili Paste

    Published: Jul 5, 2021 | Last Updated On: Jul 6, 2021 by Neha Mathur

    Asian Red Chili Paste

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    Jump to 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.

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

    Here are a few more homemade paste recipes that will come in handy while cooking your everyday meals – Tahini Paste, Golden Paste, and Thai Green Curry Paste.

    Homemade red chili paste kept in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients & Variations
    • How To Make Asian Red Chili Paste
    • Frequently Asked Questions
    • Usage Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    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 it is one of the must-have ingredients in my pantry.

    Be it Chinese, Thai, Malaysian, Vietnamese, or Korean cuisine, this simple paste is an integral part of 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 also 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 Szechuan dried chilies which I ordered from Amazon.

    Indian chilies like Kashmiri or Bydegi also work great.

    To give this paste a Mexican twist, use Ancho, Guajillo, or Arbol Chilies. 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 if you want to make a hot paste and use 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 the heat.

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

    Oil – Use any vegetable oil, olive oil, or sesame oil.

    Others – You can flavor the chilli paste a little bit more by adding more ingredients such as fresh garlic cloves, shallots, fresh 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 make the texture of the paste stable. Xanthan gum is easily available these days in supermarkets and it is a natural ingredient with no side effects.

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

    For extra heat, you can add some red pepper flakes or chili powder.

    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 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.

    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 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.

    Smooth paste made.

    Make Plain Chilli Paste

    Heat 2 tablespoon vegetable oil in a pan over medium heat. Once the oil is hot, add the chilli paste to the pan and saute for about 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 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 vegetable oil in a pan over medium heat. Once the oil is hot, add 2 teaspoon finely chopped garlic, 2 teaspoon finely chopped ginger, and saute for 30-40 seconds.

    Ginger and garlic to hot oil in a pan.

    Add the chilli paste, 1 teaspoon salt, 1 teaspoon sugar, and 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.
    https://www.youtube.com/watch?v=rwz3Ft6GEO4

    Frequently Asked Questions

    Is cooking chili paste important?

    Yes, cooking it in oil is very important as it increases its shelf life. If you are adding onion, garlic, ginger, etc, cooking it will add more taste and also ensures 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 very 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 that you want, be it Asian, Indian, or Mexican!

    Try adding it to your curries, stir fry vegetables, fried rice, noodles, soups, salads, dim sums filling, etc.

    You can mix it with Greek yogurt and serve it as a dip or use it 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 little 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 about 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 Wonton Wrappers (Wonton Skin)
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make this homemade Asian red chili paste using just 2 ingredients in few minutes. It is economical, lasts for about 15 days and much better than the store-bought one.

    Red Chili Paste Recipe

    Make this homemade Asian red chili paste using just 2 ingredients in few minutes. It is economical, lasts for about 15 days and much better than the store-bought one.
    4.55 from 20 votes
    Print Pin Rate
    Course: Cooking Basics
    Cuisine: Asian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 10 servings
    Calories: 113kcal
    Author: Neha Mathur

    Ingredients 

    • 2 ounce dried red chili (50 g, I used Szechuan chili but you can use whichever you want. Remove the stalks.)
    • 3 cups boiling hot water
    • 2 tablespoons vegetable 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
    US Customary or Metric
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    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 vegetable 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 vegetable 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

    https://www.youtube.com/watch?v=UTy-nmuVdoY

    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
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    Reader Interactions

    Comments

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      Recipe Rating




    1. sam

      September 25, 2017 at 5:12 am

      5 stars
      How many days is the shelf life of your recipe? Thank you 🙂

      Reply
      • Neha Mathur

        September 25, 2017 at 10:21 am

        You can store it in the refrigerator for up to 15 days.

        Reply
    2. pranita deshpande

      January 11, 2018 at 6:02 pm

      I also make it but we are making it from another red chilly. It can remain 1 year.

      Reply
      • Neha Mathur

        January 12, 2018 at 3:07 pm

        Which Chilli do you use?

        Reply
    3. Jye burton

      May 30, 2018 at 3:01 am

      5 stars
      Absolutely beautiful

      Reply
      • Neha Mathur

        May 30, 2018 at 3:07 am

        Thnx a lot.

        Reply
    4. Zanele Dubazana

      July 29, 2018 at 11:34 am

      Hi Neha. Can I use fresh chilli, instead of dried. What will be the shelf life then?

      Reply
      • Neha Mathur

        July 30, 2018 at 5:05 am

        For this particular recipe, I would suggest using dried one because it can be stored for a longer time. With the fresh ones, you will have to finish it in 3-4 days.

        Reply
    5. Floreta mason

      December 09, 2018 at 8:44 pm

      Hi can i use dried chilli with belatchan,,thanks

      Reply
      • Neha Mathur

        December 12, 2018 at 4:06 am

        Yes sure, you can.

        Reply
    6. sherwin lapitan

      January 22, 2019 at 3:53 am

      hi good day
      i really love chili pepper

      Reply
      • Neha Mathur

        January 22, 2019 at 4:30 am

        🙂

        Reply
    7. Laura

      January 26, 2019 at 3:32 am

      Apparently I picked peppers that are really spicy. Any tips for toning it down?

      Reply
      • Neha Mathur

        February 03, 2019 at 4:53 am

        This paste is used in very little quantity in recipes. So you can use very little of it.

        Reply
    8. Leon

      January 26, 2019 at 5:41 pm

      5 stars
      Hi Neha!!
      Thank you for the recipe.
      Any idea what could be used instead of Bedgi chillies?

      Reply
      • Neha Mathur

        January 28, 2019 at 5:04 am

        Hi Leon, you can use any mildly hot chilli which is available in your part of the world.

        Reply
    9. Ayesha Ali

      September 28, 2019 at 7:54 pm

      Hi can i use boriya chillies or round chillies instead of bedgi chillies?

      Reply
      • Neha Mathur

        October 03, 2019 at 2:58 am

        Yes sure you can.

        Reply
    10. Huban

      December 07, 2021 at 1:35 pm

      5 stars
      Hi Neha, thanks for sharing. Do you have any tips on how to get a fine paste with the seeds included? For some reason chili seeds just don’t get ground in a mixie.

      Reply
      • Neha Mathur

        December 07, 2021 at 1:59 pm

        Hi Huban, I use a high-speed blender that blends the seeds as well. You can try to remove the seeds from the chilies before blending them otherwise a few seeds in the paste are perfectly fine.

        Reply
        • Huban

          December 08, 2021 at 8:25 am

          5 stars
          Thank you!

          Reply

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