Chili Paste

Total Time:
20 min
20 min

4 servings

  • 6 shallots, peeled
  • 1 tablespoon coarse ground black pepper
  • 2 Serrano chiles
  • 3 Thai bird chiles
  • 6 cloves garlic
  • 2 stalks lemon grass, chopped, white part only
  • 2 tablespoons minced ginger
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 2 limes, juiced
  • 1 tablespoon Worcestershire sauce
  • Canola oil
  • In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.

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5.0 1
I love finding recipes that give you the basics of what you need and you can actually use what you have available. I had 2 wahoo steaks (fish) and my son suggested that I use a chili paste and something sweet. I pulled up this recipe on the computer and didn't have 1/2 the ingredients so I improvised. That's what is great about finding a good base recipe to build from. I used 8 dried Tien Tsin China Chili Peppers with the seeds removed, 2 TBSP homemade fig preserves, 1 TBSP raspberry preserves, 1 TBSP minced garlic, 1/4 c vidalia onion, 1/2 tsp multi-colored peppercorns, a1/2 tsp smoked grey salt, 1 TBSP ginger, 2 tsp honey, 1 lime juiced. I put all of these in a small food processer and mixed it to a paste. I seared the wahoo steaks, then put them in a baking dish with pam sprayed on the bottom. I just spooned the chili paste over the fish and baked for 12 minutes at 375. It was fabulous! item not reviewed by moderator and published

Not what you're looking for? Try:

Interstate Chili

Recipe courtesy of Sunny Anderson