Rashmi Sharma Chili paste is a crucial ingredient in any Indian, Mexican, Asian, or Chinese recipe if you want it to be spicy, flavorful, and delicious.
You may adjust the amount of heat by adding or omitting garlic and ingredients to this dish made with dried red chilies. Therefore, write down the recipe right away and prepare it at home because it is superior to store-bought.
Red chilli paste ought to be a staple in every cupboard for those who enjoy spicy dishes and strong flavours. What a lovely combination of flavour and colour it lends to any dish.
Red Chili Paste Recipe | What Is The Recipe Of Red Chili Paste
Ingredients
- Red chilies fresh or dry – 1 cup [I used fresh]
- Oil – 1 tbsp
Instructions
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If using dry red chilies then soak them in warm water till a little soft. For a milder paste, you can remove the stem and the seeds.
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Remove from water and grind into a smooth paste.
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If using fresh red chilies, wash them well and remove half the seeds as they are very very hot. Grind them into a smooth paste.
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Heat oil in a pan and add the paste.
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Let it cook on low heat for a 3 to 4 minutes. Switch off the gas.
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Let it cool and then put in an ice cube tray.
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Freeze and transfer to a zip lock bag. Use when required.
Variations:
- Smoky Red Chili Paste: If you like a smoky flavor, you can dry-roast the chilies directly on an open flame or grill them lightly before soaking. This will give your paste a smoky depth.
- Add Spices: You can add other spices like turmeric, garam masala, or ginger for different flavor profiles.
- Milder Paste: If you want a milder paste, use mild dried chilies like Kashmiri or Paprika and remove all the seeds.
Uses of Red Chili Paste:
- Curries & Gravies: Add the red chili paste to curries like Paneer Butter Masala, Chicken Curry, or Dal Tadka for an added depth of heat and flavor.
- Stir-fries: Stir in a spoonful of chili paste into vegetable or tofu stir-fries for some heat.
- Marinades: Mix the paste with yogurt and spices to create a flavorful marinade for meats, tofu, or paneer.
- Sauces & Dips: Use it in sauces like sambal or as a dip base to make spicy sauces.
Tips:
- Adjust Heat Level: Depending on the type of dried chilies you use, the heat level can vary. Taste the paste and adjust the number of chilies or add some sugar to balance the heat if it’s too intense.
- Oil for Shelf Life: If you’re making a larger batch for long-term use, make sure to use enough oil to cover the paste once it’s stored in a jar. This helps preserve the paste for a longer period.
By making your own red chili paste, you get a flavorful, preservative-free version that adds a depth of heat and color to any dish. It’s a staple in many cuisines, especially Indian, Thai, and Mexican cooking, and can be customized to your preferred spice level!
