Asian Chile Paste

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Asian Chile Paste
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This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

Ingredients


distilled white vinegar, garlic, vegtable oil, salt, water

Instructions


Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

  • 1 cup small fresh red chiles, stems removed, such as Thai, serrano, piquin, or japones

  • 1/3 cup distilled white vinegar

  • 8 cloves garlic, chopped

  • 3 tablespoons vegetable oil

  • 1 teaspoon salt

  • Water as needed

Place all the ingredients in a blender or food processor and puree, adding water if necessary, to form a thick paste.

Yield: 1 cup

Heat Scale: Hot

Asian Chile Paste
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

Ingredients


distilled white vinegar, garlic, vegtable oil, salt, water

Instructions


Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

  • 1 cup small fresh red chiles, stems removed, such as Thai, serrano, piquin, or japones

  • 1/3 cup distilled white vinegar

  • 8 cloves garlic, chopped

  • 3 tablespoons vegetable oil

  • 1 teaspoon salt

  • Water as needed

Place all the ingredients in a blender or food processor and puree, adding water if necessary, to form a thick paste.

Yield: 1 cup

Heat Scale: Hot

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