Garlic Chili Paste Recipe
How to make homemade garlic chili paste recipe from scratch is here. A spicy Chinese sauce for egg rolls, curry, stir fries or in stew.
Servings: 24
Equipment
- 1 pan
- 1 jar
Ingredients
- 1/2 lb fresno peppers
- 1 serrano pepper
- 2 thai chili peppers
- 1 shallot
- 1/4 tsp minced garlic
- 1 tbsp rice wine vinegar
- 1.5 tbsp sugar
- 1 tsp salt
Instructions
- Highly recommend putting on a pair of disposable food prep gloves! Wash and remove the stems from all of the peppers. Give them a rough chop and add them to a small food processor. Blend them up for about 10-15 pulses.
- Peel and rough chop the shallot and garlic and add these and garlic to the food processor. Blend until no large chunks are visible.
- Add in the rice wine vinegar, sugar and salt and blend some more until the mixture is all in small pieces. Scrape the paste into a small saucepan and place over low/medium heat and simmer for 7-8 minutes, stirring frequently.
- Remove from heat and allow to cool before transferring to a clean container for storage. Store in the refrigerator for up to 1 week.
Nutrition
Serving: 0.5oz | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 97mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 12mg | Calcium: 2mg | Iron: 0.04mg