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–+ servings
garlic chili paste

Roasted Red Chili and Garlic Paste

Full of flavor this will be your go to spicy condiment.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Hot Sauces
Cuisine Asian
Servings 24 tbsp
Calories 22 kcal

Ingredients
  

  • 15 Fresno Chilies approx/ 1/2 lb
  • 1 1/2 Garlic heads
  • 3 shallots chopped
  • 5 - 8 Thai Chilies fresh or dried (optional) depending on desired heat level
  • 3 tbsp sesame oil
  • 1/4 cup rice wine vinegar
  • 1 tbsp palm sugar or dark brown sugar
  • 1 tbsp fish sauce (optional)
  • 1 tbsp sea salt ***If using fish sauce reduce salt to 1/2 tbsp

Instructions
 

  • Preheat oven to 350° Halve Frenso chilies and deseed, separate garlic cloves from head and remove skin (see Pro Tip below). Coat garlic and chilies liberally with 1 1/2 tbsp. of the sesame oil.
  • On the same foil lined sheet pan add the garlic and peppers keeping them separate (as garlic will cook much faster). Place pan in oven check every few minutes once garlic starts to brown on the edges (approx. 15 minutes) remove from oven and reserve. return peppers to the oven for another 15 minutes until soft.
  • Add roasted garlic and peppers, shallots, the remaining sesame oil as well as the rest of the ingredients into a food processor and pulse to a fine paste (should still be slightly chunky). Transfer paste into a sauce pan and simmer for 10 to 15 minutes.
  • Place hot paste into a clean, sterilized jar. Allow paste to sit for a minimum 2 hours for the full flavor to develop.

Notes

NOTES:

  1. If using dried Thai chilies, remove stems and seeds, rehydrate chilies by dry roasting in a pan for 1 to 2 minutes. Place the peppers in a bowl and cover with hot water for 20 - 30 minutes.
  2. For a smoother paste, once cooked add paste to blender and blend to desired consistency.
  3. TIP: For an easy way to remove and skin garlic cloves from the head, cut the top off the head just enough to expose the top of the cloves. Place entire head root side down into a microwave, heat on high for 20 seconds. Garlic cloves should easily separate from the head leaving the skin behind.
Makes approx. 12 oz. of paste.

Nutrition

Serving: 1tbspCalories: 22kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 351mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 78IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword condiment
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