Chili Paste

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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    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!
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