How to make chili paste (cooking for Men)


Many meals need just a bit of added zing. Having a basic chile paste on hand allows you to spice up a dish without hindering other flavors in it. Or once you have a jar of chile paste, doctor it with other flavors just before you add it to a recipe. Control the heat factor with the type of peppers you use and how many seeds you keep.

Things You'll Need

  • 10 Red chiles (such as red jalapenos, thai chiles, habaneros)
  • Garlic cloves or minced garlic
  • Sugar
  • Salt
  • Distilled Vinegar
  • Mortar and pestle or food processor
  • Wash the chiles, then pull or cut the stem off of each chile. Slice the chiles in half, and remove seeds if you want to lessen the spiciness.

  • Put the chiles into the mortar. Mash them with the pestle. This is the hard part and can take some muscle to mash the chiles. Or put the chiles in a food processor and pulse several times until they are mashed.

  • Add one clove of garlic or a 1/2 to 1 tsp of minced garlic.

  • Add a teaspoon or so of sugar. Add a dash of salt. Pour in a teaspoon or two of distilled vinegar. Mix well.

  • Continue mashing or processing the ingredients until the consistency is to your liking.

  • Wash your hands after preparing the chile paste.

Tips & Warnings

  • Add other ingredients such as balsamic vinegar, barbecue sauce, mustard powder, paprika or lime juice, depending on what types of meals you like to add chile paste to.
  • Add red bell peppers to the mix to keep the chile paste on the milder side.
  • Keep your hands away from your eyes. Chile oils tend to cling to skin.

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