Make this staple to keep on hand in your kitchen for your homemade Asian recipes. Especially if you enjoy adding it to your favorite dishes in the restaurant! It’s healthy, so cheap to make yourself and full of flavor so you can have it anytime.
Dan and I found ourselves sitting across the table from one another a few nights ago at one of our favorite restaurants. Alone. Without children. It was surreal and delightful. We have not been on an official date in months. As we took turns reaching for the chili paste that sat atop our table, we began to wonder out loud about why we had never made chili paste of our own. At restaurants, we devour it like the apocalypse is tomorrow, so imagine what it must be like to have it in our very own kitchen!
So we formulated a recipe and gave it a whirl. It is deLICIOUS. I cannot wait to throw it into some scrambled eggs tomorrow morning!
If you are a spice freak like I am, then you will not be disappointed in this chili paste. Go to your local grocery store and go crazy picking out the prettiest hot peppers you can find. The peppers I have in my ingredient list are merely suggestions. Cater them to your spicy desires!
Again, these are just suggestions, but here are the peppers I used:
2 Serrano chili peppers
3 red chili peppers
1 Thai chili pepper
1 Habanero chili pepper
Remove the stems (not the seeds!) and cut the peppers into chunks.
Add the following to the bowl of a food processor:
The pepper chunks
2 shallots, cut into chunks
3 cloves garlic, cut in half
1 1/2 tablespoons sugar
1 tablespoon kosher salt
Juice from 1 lime
3 tablespoons canola oil
1 tablespoon white vinegar
Splash or two of Worcestershire sauce
Pulse until a chunky paste forms.
Transfer the paste to a small skillet or saucepan.
Bring to a simmer over medium heat. Let simmer for 7 minutes, or until the aroma of garlic is noticeable.
Remove from the heat and let cool. Store covered in a sealed glass container in the refrigerator. Serve with.. well, what wouldn't you serve it with? Pasta, chicken, sandwiches, burgers..
This recipe makes about 1 cup, which will last you a while unless you are my husband who immediately started eating it as if it WERE SALSA. I know it's good, but please leave some for me!
Enjoy, my spice-loving friends!