Authentic Red Chili Paste Recipe – Garlic & Vinegar Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Red Chili Paste Recipe – Garlic & Vinegar Blend

Hey everyone! If you’re anything like me, you believe a good chili paste is the backbone of so many delicious meals. I first stumbled upon making my own when I couldn’t find a store-bought version with quite the right kick and flavor. Now, I swear by this recipe – it’s simple, vibrant, and adds a fantastic depth of flavor to everything from stir-fries to marinades. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chili paste. It’s a beautifully balanced blend of heat, sweetness, and tang, thanks to the garlic, brown sugar, and white vinegar. Making your own paste means you control the ingredients and the spice level – no more settling for bland or overly-fiery options! Plus, the aroma while you’re making it is just heavenly.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chili paste:

• 10 Whole Dried Red Chilies
• 1 cup Hot Water
• 1 Tbsp Garlic (finely chopped) – about 4-5 cloves
• 2 tsp Brown Sugar
• 1 tsp Salt
• 4 Tbsp White Vinegar
• 2 Tbsp Sesame Oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Whole Dried Red Chilies: Types & Heat Levels

The type of dried red chilies you use will dramatically impact the flavor and heat. Kashmiri chilies are milder and give a beautiful red color. Bird’s eye chilies pack a serious punch! You can also mix and match. I usually go for a blend of Kashmiri and Byadagi chilies for color and a gentle warmth. (Approximately 50-60g of dried chilies)

Garlic: Fresh vs. Paste

Freshly chopped garlic is always best for this recipe. The flavor is so much brighter. While jarred garlic paste can work in a pinch, it won’t have the same zing.

Brown Sugar: Alternatives & Impact on Flavor

Brown sugar adds a lovely molasses-like sweetness that balances the heat. You can substitute with granulated sugar, but the flavor won’t be quite as complex. Honey or maple syrup can also work, but will alter the taste profile.

White Vinegar: Choosing the Right Kind

White vinegar provides the necessary tang. Distilled white vinegar is perfect, but you could also use rice vinegar for a slightly milder flavor. Avoid using flavored vinegars, as they’ll compete with the chili flavor.

Sesame Oil: Regional Variations & Aroma

Sesame oil adds a wonderful nutty aroma. Toasted sesame oil is even more fragrant! A little goes a long way, so don’t overdo it.

Step-By-Step Instructions

Alright, let’s make some chili paste!

1. Rehydrate the Chilies: Break your dried red chilies into halves and place them in a bowl. Pour over the hot water and let them soak for about 20 minutes. This softens them up for blending.
2. Blend it Up: Drain the chilies (don’t discard the soaking water just yet – you can add a splash to the blender if needed!). Transfer the softened chilies to a blender. Add the chopped garlic, brown sugar, salt, and white vinegar.
3. Blend to Perfection: Blend everything together until you reach your desired consistency. Some people like it super smooth, others prefer a little texture. I usually aim for something in between.
4. The Sesame Oil Magic: Pour the chili paste into a bowl. Now, heat the sesame oil in a skillet over medium-high heat until it’s just starting to smoke. This step is important – it really brings out the flavor of the oil.
5. Bloom the Flavor: Carefully pour the hot sesame oil over the chili paste. It will sizzle! Mix well to combine. This blooming process infuses the paste with that gorgeous sesame aroma.

Expert Tips

• Don’t skip the step of heating the sesame oil! It makes a huge difference.
• Taste as you go and adjust the seasoning to your liking.
• Wear gloves if you’re sensitive to chili heat. Trust me on this one!

Variations

This recipe is a great base for experimentation.

Spice Level Adjustments

Want it milder? Remove the seeds from the chilies before soaking. For extra heat, add a few bird’s eye chilies or a pinch of cayenne pepper.

Vegan Adaptation

This recipe is naturally vegan!

Regional Variations

• Sichuan Influence: Add a teaspoon of Sichuan peppercorns to the blender for that signature numbing sensation.
• Korean Gochujang-Inspired: Incorporate a tablespoon of fermented soybean paste (doenjang) for a deeper, umami flavor.
• Thai Twist: Add a small piece of galangal and a stalk of lemongrass to the blender for a fragrant, Thai-inspired paste. My friend, Anya, swears by this version!

Storage Duration & Maintaining Freshness

This chili paste will keep in an airtight container in the refrigerator for up to 2 weeks. To maintain freshness, always use a clean spoon when scooping it out.

Serving Suggestions

Oh, the possibilities! This chili paste is incredibly versatile.

• Stir-fries
• Marinades for meat, poultry, or tofu
• Noodle dishes
• Soups and stews
• As a condiment with rice and vegetables
• Mixed with soy sauce for a dipping sauce

Storage Instructions

Store in a sterilized airtight glass jar in the refrigerator. A thin layer of oil on top can help preserve it.

FAQs

Let’s answer some common questions!

What type of chilies are best for this paste?

It depends on your heat preference! Kashmiri chilies are mild and colorful, while bird’s eye chilies are fiery. A blend is often best.

Can I use a food processor instead of a blender?

Yes, a food processor will work, but the paste might not be as smooth.

How can I adjust the heat level of the chili paste?

Remove the seeds from the chilies for a milder paste, or add extra chilies for more heat.

How long will this chili paste last in the refrigerator?

Up to 2 weeks in an airtight container.

What dishes can I use this chili paste in?

So many! Stir-fries, marinades, noodle dishes, soups… the list goes on!

Can I freeze this chili paste?

Yes, you can! Freeze in small portions for easy use.

Enjoy making (and eating!) this delicious chili paste. I hope it becomes a staple in your kitchen, just like it is in mine!