2ouncedried red chili50 g, I used Szechuan chili but you can use whichever you want. Remove the stalks.
3cupsboiling hot water
For Seasoned Red Chili Paste
2teaspoonsfinely chopped ginger
2teaspoonsfinely chopped garlic
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.