Spicy Roasted Red Pepper & Onion Recipe – Charred Chilli Paste

Last Updated on 4 months by Neha Deshmukh

Spicy Roasted Red Pepper & Onion Recipe – Charred Chilli Paste

Hey everyone! I’m so excited to share this recipe with you – it’s for a fiery, flavour-packed chilli paste that’s become a staple in my kitchen. I first stumbled upon a version of this while travelling through Goa, and I’ve been tweaking it ever since to get it just right. It adds a wonderful kick to everything from scrambled eggs to curries, and honestly, I can’t imagine life without it now!

Why You’ll Love This Recipe

This isn’t your average chilli paste. Roasting the peppers and onion gives it a smoky depth that store-bought versions just can’t match. It’s surprisingly easy to make, and the flavour is seriously addictive. Plus, you control the heat level, so you can tailor it to your preference. Trust me, once you try homemade, you’ll never go back!

Ingredients

Here’s what you’ll need to whip up a batch of this spicy goodness:

• 1 large red onion
• 2 red peppers
• 8 garlic cloves
• 10 birds eye chilli (or more, to taste!)
• 10 large green chillies
• 1 tbsp vegetable oil
• ¼ cup olive oil
• 4 tbsp fresh lemon juice
• 1-2 tbsp white vinegar
• 1 tsp dried oregano
• 2 tsp paprika
• 1 tsp sugar
• 2 tsp salt

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Birds Eye Chillies: These little guys pack a serious punch! If you’re not used to heat, start with fewer and taste as you go. Chilli heat varies hugely across India – from the milder Kashmiri chillies to the scorching Bhut Jolokia. Birds eye chillies are pretty standard, but feel free to experiment with what you can find.
• Charring is Key: Don’t skip the charring step! It’s what gives this paste its signature smoky flavour. Really get those skins blackened – it’s okay if it looks a little scary!
• Oregano – A Twist! Now, oregano isn’t something you typically find in Indian cooking, but it adds a lovely herbaceous note that complements the spice beautifully. I discovered this little addition on my travels and it’s stuck with me ever since. If you’re feeling adventurous, give it a try!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop the red onion into quarters. Heat the vegetable oil in a pan over medium-high heat. Add the onion and cook, stirring occasionally, until the edges are nicely charred. In the last minute, toss in the garlic cloves (with their skins on!) to char them slightly too.
2. Next, roast the red peppers. You can do this directly on a gas flame (carefully!) or in the oven. For the oven, preheat to 200°C (400°F) and roast for about 20-25 minutes, turning occasionally, until the skin is blackened all over.
3. Once the peppers are cool enough to handle, peel off the blackened skin and roughly chop them. Peel the garlic cloves too.
4. Now for the fun part! Combine everything – the charred onion, roasted peppers, garlic, chillies, olive oil, lemon juice, vinegar, oregano, paprika, sugar, and salt – in a food processor.
5. Pulse until finely chopped. If you like a chunky texture, stop there and transfer the paste to sterilized glass bottles. For a smoother sauce, blend further in a blender until you reach your desired consistency.

Expert Tips

• Taste as you go! Seriously, this is crucial. Adjust the chillies, lemon juice, and vinegar to your liking.
• Don’t be afraid of the char. The more char, the more flavour.
• A little sugar balances the heat. Don’t skip it!

Variations

• Vegan Adaptation: This recipe is naturally vegan – hooray!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level Adjustments:
  • Mild: Reduce the birds eye chillies to 2-3 and remove the seeds.
  • Medium: Use 5-7 birds eye chillies.
  • Hot: Use all 10 birds eye chillies and maybe even add a few more!
• Festival Adaptations: This chilli paste is amazing as a condiment during Diwali or other festive meals. It adds a fiery kick to samosas, pakoras, and even sweets! My aunt always makes a big batch for Diwali.

Serving Suggestions

Okay, so what can you do with this amazing paste? The possibilities are endless!

• Spread it on sandwiches or wraps.
• Stir it into curries or stews.
• Add a spoonful to scrambled eggs or omelettes.
• Use it as a marinade for chicken or fish.
• Mix it with yogurt for a spicy dip.

Storage Instructions

Store the chilli paste in sterilized glass bottles in the refrigerator for up to 1 week. For longer storage, add an extra tablespoon of white vinegar. This will help preserve it.

FAQs

1. How long does this chilli paste really last in the refrigerator?

Up to a week, but honestly, it’s so good you probably won’t have any left after a few days! Adding extra vinegar will extend its shelf life.

2. Can I use different coloured bell peppers? Will it affect the flavour?

You can! Red peppers give the sweetest flavour and the most vibrant colour, but yellow or orange peppers will work too. Green peppers are a bit more bitter, so I wouldn’t recommend them.

3. What’s the best way to sterilize glass bottles for storage?

Wash the bottles and lids in hot, soapy water. Then, place them in a boiling pot of water for 10 minutes. Let them air dry completely before filling.

4. I don’t have a gas flame – can I roast the peppers in the oven? What temperature and for how long?

Absolutely! Preheat your oven to 200°C (400°F) and roast the peppers for 20-25 minutes, turning occasionally, until the skin is blackened.

5. Can I freeze this chilli paste? If so, how should I prepare it for freezing?

Yes, you can! Transfer the paste to freezer-safe containers or zip-top bags. It will keep for up to 3 months.

6. What is Oreganum and can I substitute it with another herb?

Oregano is a Mediterranean herb with a slightly peppery, herbaceous flavour. If you don’t have it, you can substitute it with a teaspoon of dried thyme or marjoram, though the flavour will be slightly different.

Enjoy! Let me know in the comments how you use this chilli paste – I’m always looking for new ideas.