Chili Paste

  • Active Time 25m
  • Total Time 55m

Makes 2/3 cup

Use this paste in recipes that call for fresh chilis. Use sparingly as it is very hot!


  • 3 small onions, in their skins
  • 6 garlic cloves, unpeeled
  • 15 small red chilis
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil


Preheat oven to 350 degrees.

Place onions and garlic (both unpeeled) onto a baking sheet. Bake for 30 minutes. Remove from oven, cool, then discard skins and roughly chop.

Place onions, garlic, chilis and sugar in a food processor and process into a smooth paste (if necessary, add some oil to help bind ingredients together).

Fry the paste in the remaining oil in a small saucepan and cook for 15 minutes, stirring occasionally so the paste doesn't stick or burn. Store in a sterilized jar with a tight-fitting lid. Keeps for several months in a refrigerator.

Serving Size = 1 tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 868

nutrition information per serving

58 calories; 3g total fat; 0mg cholesterol; 4mg sodium; 8g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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