Chili Paste Food

CHILI PASTE

Chili Paste image

This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!

Provided by Lacy S.

Categories Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
1/2 green chili pepper (or more)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

Steps:

Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
Add more spices if desired.
Let stand at least 30 minutes before using (it should thicken).

Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1

HOMEMADE CHILLI PASTE

Homemade Chilli Paste image

Chili Paste is an essential condiment made from dried red chilies, used in most Indo Chinese, Indian, Mexican and Asian recipes. This recipe is so easy to make and thousand times better than the store-bought.

Provided by Farrukh Aziz

Categories Condiments How to make

Number Of Ingredients 12

Ingredients

40 Red Chilies
Water as needed
2 teaspoons Vinegar
4 tablespoons Vegetable Oil
20 Red Chilies (or any mild chili)
20 Byadgi Chilies (or any medium spicy to hot chilies variety)
Water as needed
13-14 cloves Garlic
2 tablespoons Rice Vinegar (or white vinegar)
½ teaspoon Salt
1 teaspoon Sugar
4 tablespoons Vegetable Oil

Steps:

Add Kashmiri chilies in bowl. Now, pour hot water over it and set it side to soak for 30 minutes.
Transfer them in a blender along with 1 teaspoon of vinegar and 2 tablespoons of water from the soaked chilies.
Blend it into a paste.
Heat oil in a pan.
Pour the hot oil over chilli paste and mix well.
Transfer in a clean air tight jar or container and refrigerate upto a month.
Add Kashmiri chilies and bedgi chilies in a bowl. Pour hot water over the chilies and set it aside to soak for 30 minutes.
Strain and transfer them into a blender along with garlic, 3 tablespoons of rice vinegar.
Blend the mixture into a paste. Add 3 tablespoons of water from the soaked chilies.
Heat oil well in a pan and then chili garlic paste into it.
Add sugar, salt and mix. Cook for 5-6 minutes low heat until fragrant, stir in between.
Take it off the heat and cool completely.
Transfer into a clean jar or container and refrigerate upto a month.

Nutrition Facts : Calories 167 kcal, Carbohydrate 22 g, Protein 4 g, Fat 8 g, Sodium 99 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

CHILI PASTE

Chili Paste image

Provided by Ming Tsai

Categories condiment

Time 20m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.

RED CHILE PASTE

Red Chile Paste image

The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.

Provided by pasquale

Categories Side Dish Sauces and Condiments Recipes

Time 45m

Yield 20

Number Of Ingredients 5

Ingredients

4 dried ancho chiles
4 dried New Mexico chiles
3 cups chicken stock
½ white onion, diced
3 cloves garlic, minced

Steps:

Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.4 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 104.6 mg, Sugar 0.2 g

HOT CHILLI PASTE

Hot Chilli Paste image

An Asian favorite, add to stir-fries, sauces or just as it is to your favorite foods for that extra little kick. You can use fresh or dried chile peppers in this recipe.

Provided by PalatablePastime

Categories Sauces

Time 1h10m

Yield 1 batch

Number Of Ingredients 4

Ingredients

1 1/4 ounces fresh red chilies (or 18-20 dried)
5 tablespoons peanut oil
3 cloves garlic, chopped
1/2 teaspoon salt

Steps:

If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.

Nutrition Facts : Calories 624.4, Fat 67.7, SaturatedFat 11.4, Sodium 1167.5, Carbohydrate 6.1, Fiber 0.7, Sugar 2, Protein 1.2

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