Ingredients

The following ingredients have 3 Servings
  • 3 tbsp oil
  • 8 fresh red cayenne peppers
  • 2 large shallots (minced)
  • 3 cloves of garlic (minced)
  • 1 lemongrass (finely chopped)
  • 1 inch ginger (grated)
  • 2 tsp sugar
  • 1 tsp salt

Instruction

  • Start by preparing the red cayenne peppers. Using gloves, remove the stems and seeds of the cayenne peppers and discard. Finely slice the peppers and set aside.
  • Heat the oil in a large saucepan over medium heat. Once hot, add the minced shallots, garlic, and lemongrass. Fry for 2-3 minutes, or until shallots are golden brown.
  • Add the ginger and cook for another minute. Next, add the red cayenne peppers, sugar, and salt, and cook for 7-10 minutes, stirring regularly. You want the peppers to become softer, they should no longer have a raw smell.
  • Once peppers are soft, remove from heat and transfer everything to a food processor. Process for 10-20 seconds, or until it forms a slightly chunky paste.
  • Transfer to a clean glass jar, and let cool before storing in the refrigerator. Chili paste will keep for up to two weeks in the refrigerator.
  • Use this paste in marinades, soups, dips, bakes, and more! I like to mix it with some sesame oil, soy sauce, and maple syrup to marinate tofu and tempeh.