Chile Garlic Paste

By Mark Bittman

Chile Garlic Paste
Evan Sung for The New York Times
Total Time
15 minutes plus 30 minutes’ soaking
Rating
4(52)
Comments
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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.

Featured in: Shedding Light on Heat: Making a Perfect Chile Paste

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Ingredients

Yield:About ½ cup
  • 10 to 15dried whole chiles, preferably a mixture of mild and hot, about 2 to 3 ounces
  • 2tablespoons neutral oil, like grapeseed or corn
  • Salt
  • 2cloves peeled garlic, optional
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

125 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 6 grams protein; 682 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.

Ratings

4 out of 5
52 user ratings
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Comments

Susan B

Bittman always guides cooks to be creative!

Devon

My partner made this to go into one of the NYT short rib recipes. It was great in the recipe (even though he could have used the Sambal Olek in our fridge). The final product was green and delicious because of the chilis we used. Would make again with all kinds of spicy peppers. 10/10

Susan B

Bittman always guides cooks to be creative!

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