This Homemade Chili Paste is our version of dried chili powder! This recipe uses fresh chili’s and creates a whole new depth of flavor that dried could never recreate. Spicy, well rounded, and the perfect addition to so many recipes!
This little green paste is our secret ingredient for almost everything! From big stock pots to simple stir-fry recipes that could use a little extra kick.
The road to get to this beautiful paste hasn’t been an easy one. There’s been lots of fine-tuning, trying new methods, and new ingredients. It wasn’t until we tried the combination of jalapeños, red chili’s, and poblano peppers that this excelled every expectation!
Actually, It wasn’t luck that brought us to that combination. It was necessity.
We used to use what we thought were commonplace peppers when we lived back in Florida. NOPE!
When we moved, suddenly those peppers weren’t available to us anymore.
So, uh… What do we do now?
Well, it was time to head back to the drawing board! We bought the chili’s accessible to us (and you!).
Things took off from there! We were able to not only get better flavor from these chili’s, but we were also able to make this recipe infinitely easier to make.
how to make chili paste
Start by gathering your ingredients. This is really a step to make sure you have everything you need.
Roast the peppers and the garlic. If you don’t know how, you can find our how-to guides for roasted peppers here and roasted garlic here.
Once that’s done, peel the peppers and de-seed them. Squeeze the garlic out of the cloves. Add all the ingredients into a blinder. Blend on high for 1-2 minutes, or until smooth.
That’s it! You now have a super healthy, great tasting, fresh chili paste to use for all your delicious meals.
now that i have it, how do i keep it? 🤔
I’m so glad you asked! This recipe can be kept in the fridge in an airtight container for a little while, BUT I have something so much better.
Unlike dried chili powder, this can be frozen and it’ll keep for months and months without going bad or becoming stale like dried spices tend to do.
We add about 2 Tablespoons per small container. This way, it’s already measured out and ready for use. You don’t even have to thaw it to start cooking with it!
Yes, it’s really that simple. You can adjust and only freeze 1 tablespoon or even 1/2 a teaspoon! Whatever suits your needs.
what can i make with this? 👩🍳 👨🍳
SO. MANY. THINGS.
It’s almost overwhelming to think of all the possibilities but don’t worry. I got you covered! Here are a few of our best recipes that call for it:
Or, you can be creative and try new things! We always are. This list is likely to grow so be sure to come back often and check!
expert tips:
- While we love the peppers we chose, that doesn’t necessarily mean you do too! This recipe can easily be changed to suit your needs and preferences.
- Make sure you use fresh oregano. It makes a huge difference!
- If you don’t have a blender, you can use a food processor.
- This recipe can be frozen or kept in the fridge, but it lasts longer in the freezer.
When you make this Homemade Chili Paste recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDeltaHospitality.
Homemade Chili Paste
Spicy, fresh, and vibrant! This Homemade Chili Paste is the perfect addition to so may dishes.
Ingredients
- 3 poblano peppers, roasted
- 3 jalapeno peppers, roasted
- 3 chili peppers, roasted
- 1 head garlic, roasted
- 3 sprigs oregano, stripped
- 1 teaspoon ground cumin
Instructions
- Cut top off garlic and drizzle with olive oil.
- Wrap in foil and bake at 350 degrees for 1 hour.
- Roast peppers on grill, over flame of gas stove, or in oven.
- Remove skin and seeds from roasted peppers.
- Remove garlic from roasted cloves.
- In a blender, add peppers, garlic, oregano, and cumin.
- Puree until smooth, about 1-2 minutes.
Notes
- While we love the peppers we chose, that doesn't necessarily mean you do too! This recipe can easily be changed to suit your needs and preferences.
- Make sure you use fresh oregano. It makes a huge difference!
- If you don't have a blender, you can use a food processor.
- This recipe can be frozen or kept in the fridge, but it lasts longer in the freezer.
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Nutrition Information:
Yield: 32 Serving Size: 1 TablespoonAmount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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