Chile Garlic Paste Recipes

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CHILE GARLIC PASTE



Chile Garlic Paste image

If you're looking for more heat without the characteristic smokiness of the chipotle, just add a few ordinary dried red chiles. For Mexican-style chile paste, add a bit of cumin, and some oregano or epazote. With good curry powder or garam masala you'd produce the kind of paste you see in northern India. You can make a blend similar to harissa, the classic paste from North Africa, by adding coriander and cumin. If you use fresh herbs or aromatics (including garlic), refrigerate the finished paste and use it within a day or so for maximum freshness and oomph. If all your seasonings are dried, the paste will last a couple of weeks at least. Remember this, though: Chiles can burn. If you have rubber gloves, use them. If not, every time you touch a chile, wash your hands with warm soapy water several times and be careful not to touch your eyes. The heat belongs on the table.

Provided by Mark Bittman

Categories     easy, quick, condiments, project

Time 45m

Yield About 1/2 cup

Number Of Ingredients 4

10 to 15 dried whole chiles, preferably a mixture of mild and hot, about 2 to 3 ounces
2 tablespoons neutral oil, like grapeseed or corn
Salt
2 cloves peeled garlic, optional

Steps:

  • Put chiles in a bowl and cover with boiling water and a small plate to keep them submerged. Soak for about 30 minutes, or until soft. Reserve a bit of the soaking water. Clean each chile: remove stem, then pull or slit open; do this over sink, as they will contain a lot of water. Scrape out seeds, retaining some if you want a hotter paste.
  • Put chiles, any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor. Purée until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.
  • Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 675 milligrams, Sugar 15 grams, TransFat 0 grams

CHILI PASTE WITH GARLIC



Chili Paste With Garlic image

Make and share this Chili Paste With Garlic recipe from Food.com.

Provided by tgobbi

Categories     Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1 cup vegetable oil
1/2 cup dried chili, fine chop (or use chili flakes - the kind you sprinkle on pizza)
8 -10 cloves garlic, crushed
2 tablespoons water
1/4 cup szechwan pepper

Steps:

  • Combine chilies, sesame seeds, garlic& water.
  • Heat oil in small saucepan.
  • Test oil by dropping in a few Szechwan peppercorns.
  • (It should sizzle but not burn).
  • Pour hot oil over chili mixture.
  • Cool& strain off the oil.

Nutrition Facts : Calories 174.2, Fat 18.6, SaturatedFat 2.4, Sodium 2.3, Carbohydrate 2.7, Fiber 1, Sugar 0.8, Protein 0.5

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