I love Asian food. I love spicy food. Even better, I love spicy Asian food! So much so that I go through a bottle of Sriracha sauce and its cousin, garlic chili sauce, every few months (sometimes weeks).
Neither one of them are expensive and they are fairly easy to find in the grocery, but as a rule, food tastes so much better when you make it yourself. When I first made this chili paste, I was like, “¡Ayi Chiuaua! ¡FUEGO! ¡FUEGO!”
It was hot! But after just 24 hours, it mellowed out into a wonderful sweet, garlicky chili paste with some nice heat. Plus, it literally took minutes to make.
Hubby and I have eaten it on stir fry, soups, stews, take-out-Chinese, burritos, chili, nachos, salsa, really anything where you want some extra heat. So, get your hands on some fresh chili peppers before they are no longer available at the farmer’s markets. This will definitely keep you warm over winter!
Adapted from Andrea Nguyen
3 cups of chili peppers, any variety of your choice ( Jalapeno, Thai, Habanero, etc.) washed and stemmed
8-10 cloves of garlic chopped
1 tablespoon distilled vinegar (I used probably 3)
1 teaspoon salt
1 1/2 tablespoons sugar
Note: This is a fresh chili paste that is meant to be stored in the refrigerator.
Roughly chop chillies if using large peppers. Add chillies, garlic, vinegar, salt and sugar in a food processor and pulse until coarsely pureed. Adjust sugar, salt and vinegar to taste. Makes about 1, 12 oz. jar and will last several months in the refrigerator.