Hot Chile Paste

Unleash bold, fiery flavor with this homemade Hot Chile Paste—a vibrant condiment that will elevate your meals to new heights. Made from a medley of fresh red chiles like Thai bird’s eye, cayenne, or Fresno, this versatile paste combines the tangy punch of white vinegar, the aromatic depth of garlic, and a hint of sweetness for perfect heat balance. The optional addition of paprika enhances its rich, crimson hue, making it as visually striking as it is flavorful. Sautéed to bring out the natural smoky essence of the chiles, then blended to a smooth, silky consistency, this chile paste is perfect as a marinade, a spicy dip, or a bold flavor enhancer for soups and stews. With just 15 minutes of prep time, this easy-to-make recipe is your go-to for a pantry staple that stays fresh for up to two weeks in the fridge. Get ready to add a spicy kick to every dish!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 1

Ingredients

• 250 grams fresh red chiles (e.g., Thai bird’s eye, cayenne, Fresno, or a mix)
• 6 large garlic cloves
• 2 tablespoons white vinegar
• 2 tablespoons olive oil
• 1 teaspoon paprika (optional, for added color and richness)
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons water

Directions

Step 1

Wash the fresh red chiles thoroughly, then trim off the stems. Slice the chiles lengthwise and remove some or all of the seeds, depending on the desired heat level. Roughly chop the chiles for easier blending.

Step 2

Peel the garlic cloves and set them aside.

Step 3

In a medium pan over medium heat, add 1 tablespoon of olive oil. Add the chopped chiles and garlic, sautéing for 5-6 minutes until softened and aromatic. Stir frequently to avoid burning.

Step 4

Transfer the softened chiles and garlic to a blender or food processor. Add the remaining 1 tablespoon of olive oil, white vinegar, paprika (if using), salt, sugar, and water. Blend until you achieve a smooth, paste-like consistency. Stop occasionally to scrape down the sides of the blender for an even mix.

Step 5

Taste the chile paste and adjust for seasoning, adding more salt or sugar to balance heat levels as needed.

Step 6

Return the smooth chile paste to the pan and cook on low heat for an additional 3-4 minutes, stirring constantly to meld all the flavors together.

Step 7

Let the chile paste cool completely, then transfer it to a sterilized jar or airtight container. Store in the refrigerator for up to 2 weeks, or freeze small portions for longer storage.

Nutrition Facts

Serving size	385.9 grams (385.9g)

Amount per serving	% Daily Value*
Calories	435

Total Fat 29.40g	38%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2409mg	105%
Total Carbohydrate 39.70g	14%
Dietary Fiber 10.30g	37%
Total Sugars 17.80g
Protein 7.20g	14%

Vitamin D 0IU	0%
Calcium 119mg	9%
Iron 3mg	16%
Potassium 1107mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 6.4%

Carbs: 35.1%