Chile Paste with Garlic:
This is a delicious paste that can be added to sauces or marinades to boost the “heat”, texture and flavor. I love to add 1-2 tsp to my marinades when grilling vegetables. It is especially delcious with grilled beans, zucchini, squash, or onions.
Caution: Use rubber gloves when preparing this recipe and handling chili peppers; and be especially careful not to touch your face or eyes–chili peppers are HOT!
Ingredients:
10-15 organic hot red chile peppers, prepared (washed, trimed and chopped)
ProTip—you can include some mild chili peppers if you would like to give it more of a mild flavor. You can also use dried peppers if you prefer.
1 tsp sea salt
6 garlic cloves, peeled and chopped
2 T olive oil
Directions:
Process all ingredients in a high speed blender or food processor until desired consistency. I like mine chunky, but if you like yours more smooth, then add filtered water 1T at a time and blend, until the paste reaches your desired consistency.
Add to marinades and sauces–it’s great for grilling vegetables.
See how I use this chili and garlic paste in my Grilled Green Bean Recipe Here.
Variations to chili paste flavors:
Mexican flavor: Add cumin and oregano
Indian flavor: Add curry or garam masala
Northern African flavor “harissa”: Add coriander and cumin
ProTip: If using fresh chili peppers and fresh herbs, this paste will last up to 3 days in the fridge. You can freeze it for up to a month.
ProTip: If using dried chilis and dried ingredients, you can leave it in the fridge for up to a month. And freeze it up to 3 months.
Enjoy!
Live Life Optimally,
Kristie
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