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Homemade Chili Paste

Spicy, fresh, and vibrant! This Homemade Chili Paste is the perfect addition to so may dishes.
Prep Time15 mins
Total Time15 mins
Course: Pastes
Cuisine: American
Servings: 2 cups
Calories: 5kcal
Author: Traci


  • 3 poblano peppers roasted
  • 3 jalapeño peppers roasted
  • 3 chili peppers roasted
  • 1 head garlic roasted
  • 3 sprigs oregano stripped
  • 1 teaspoon ground cumin


  • 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.


  • 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.


Serving: 1Tablespoon | Calories: 5kcal | Carbohydrates: 1g | Sodium: 1mg