Chili Paste


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!

Time: 40 minutes


  • 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

chili paste image

Number Of Ingredients: 12


  1. lemon, juice and zest of
  2. lime, juice and zest of
  3. orange, juice and zest of
  4. green chili pepper
  5. garlic cloves
  6. mild chili powder
  7. olive oil
  8. paprika
  9. ground cumin
  10. salt
  11. dried oregano
  12. ground cinnamon


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!

Recipe From

Provided by Lacy S.

Time 40m

Yield 8 serving(s)


  • 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).

Chili Paste image

Number Of Ingredients: 12


  • 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


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.

Recipe From

Provided by pasquale

Time 45m

Yield 20


  • 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.

Red Chile Paste image

Number Of Ingredients: 5


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


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.

Recipe From

Provided by PalatablePastime

Time 1h10m

Yield 1 batch


  • 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.

Hot Chilli Paste image

Number Of Ingredients: 4


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


If you're looking for more heat without the characteristic smokiness of the chipotle, just add a few ordinary dried red chiles. For Mexican-style chile paste, add a bit of cumin, and some oregano or epazote. With good curry powder or garam masala you'd produce the kind of paste you see in northern India. You can make a blend similar to harissa, the classic paste from North Africa, by adding coriander and cumin. If you use fresh herbs or aromatics (including garlic), refrigerate the finished paste and use it within a day or so for maximum freshness and oomph. If all your seasonings are dried, the paste will last a couple of weeks at least. Remember this, though: Chiles can burn. If you have rubber gloves, use them. If not, every time you touch a chile, wash your hands with warm soapy water several times and be careful not to touch your eyes. The heat belongs on the table.

Recipe From

Provided by Mark Bittman

Time 45m

Yield About 1/2 cup


  • Put chiles in a bowl and cover with boiling water and a small plate to keep them submerged. Soak for about 30 minutes, or until soft. Reserve a bit of the soaking water. Clean each chile: remove stem, then pull or slit open; do this over sink, as they will contain a lot of water. Scrape out seeds, retaining some if you want a hotter paste.
  • Put chiles, any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor. Purée until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.
  • Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.

Chile Garlic Paste image

Number Of Ingredients: 4


  • 10 to 15 dried whole chiles, preferably a mixture of mild and hot, about 2 to 3 ounces
  • 2 tablespoons neutral oil, like grapeseed or corn
  • Salt
  • 2 cloves peeled garlic, optional

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