Asian Chile Paste

Dave DeWitt Recipes Leave a Comment

This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

Ingredients

distilled white vinegar, garlic, vegtable oil, salt, water

Instructions

Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

  • 1 cup small fresh red chiles, stems removed, such as Thai, serrano, piquin, or japones

  • 1/3 cup distilled white vinegar

  • 8 cloves garlic, chopped

  • 3 tablespoons vegetable oil

  • 1 teaspoon salt

  • Water as needed

Place all the ingredients in a blender or food processor and puree, adding water if necessary, to form a thick paste.

Yield: 1 cup

Heat Scale: Hot

Mascarene Chile Paste

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

 

Ingredients

  • 15 red jalapeños, seeds and stems removed, quartered

  • 2 medium onions, peeled and quartered

  • 2 tablespoons grated ginger

  • 1 tablespoon vinegar

  • 1/4 cup vegetable oil

Instructions

Add the jalapeños, onions, and ginger to a blender or food processor and process to a smooth paste, adding a little water if necessary. Transfer to a bowl and mix in the vinegar.

Add the oil to a saucepan and heat until quite hot and stir in the paste, mixing well. Reduce the heat and simmer until the paste thickens. Take care that the paste does not burn. Simmer for about 10 minutes. Remove, cool, and store in clean jars.

Yield: About 3 cups

Heat Scale: Hot