Chili Paste
A quick, fiery homemade chili paste with toasted seeds and warm spices. Perfect as a condiment or stir-in for noodles, rice, and eggs.
- Total time
- 20 min
- Servings
- 8
- Calories
- 120
- Protein
- 1g
Ingredients
- 1 cup dried red chilies
- 4 cloves garlic cloves
- ½ cup vegetable oil
- 2 tbsp sesame seeds
- 1 tsp salt
- 1 tsp sugar
Instructions
- 1
Soak the 1 cup dried chilies in hot water until soft, about 15 minutes. Drain well.
- 2
In a blender, combine the soaked chilies, 4 garlic cloves, 2 tbsp sesame seeds, 1 tsp salt, and 1 tsp sugar. Blend into a coarse paste, adding 2 tbsp of the 0.5 cup oil if needed.
- 3
Heat the remaining oil in a small pan over medium. Add the chili paste and cook, stirring, until fragrant and the oil separates, about 5 minutes. The paste should darken slightly and smell toasted.
- 4
Let cool completely, then transfer to a clean jar. Store in the fridge for up to 2 weeks.
Tools you’ll need
- blender
- small pan
- mixing bowl
- jar
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