Homemade Chili Paste

Ingredients

• 3 tbsp oil
• 8 fresh red cayenne peppers
• 2 large shallots (minced)
• 3 cloves of garlic (minced)
• 1 lemongrass (finely chopped)
• 1 inch ginger (grated)
• 2 tsp sugar
• 1 tsp salt

Instructions

1. 1

   Prepare the red cayenne peppers. Using gloves, remove the stems and seeds of the cayenne peppers and discard them. Finely slice the peppers and set aside.

2. 2

   Sauté the aromatics. Heat the oil in a large saucepan over medium heat. Once hot, add the minced shallots, garlic, and lemongrass. Fry for 2-3 minutes or until shallots are golden brown. Add the minced ginger and cook for another minute.

3. 3

   Add the chili peppers. Next, add the red cayenne peppers, sugar, and salt, and cook for 7-10 minutes, stirring regularly. You want the peppers to become softer. They should no longer have a raw smell.

4. 4

   Process. Transfer everything to a food processor. Process for 10-20 seconds or until it forms a slightly chunky paste.

5. 5

   Store it. Let the paste cool completely before transferring it to a clean glass jar. It will stay fresh for up to two weeks in the refrigerator.

6. 6

   Use this paste in marinades, soups, dips, bakes, and more! I like to mix it with some sesame oil, soy sauce, and maple syrup to marinate tofu and tempeh.