Spicy Chili Paste with Garlic

shutterstock_chili red and green chili pepper on nature black stone background 446191165 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