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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 5.9
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.4 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.1 g

View full nutritional breakdown of Spicy Chili-Garlic Paste calories by ingredient
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Spicy Chili-Garlic Paste

Submitted by: CHEF_MEG
Spicy Chili-Garlic Paste

Introduction

Try this spicy Asian paste in your slow-cooker stews, broth based soups, or combined with yogurt as a zippy sandwich spread. Try this spicy Asian paste in your slow-cooker stews, broth based soups, or combined with yogurt as a zippy sandwich spread.
Number of Servings: 36

Ingredients

    1 tablespoon red pepper flakes*
    1/2 cup water
    6 cloves garlic
    2 tablespoons ginger, chopped (jarred ginger is fine)
    4 green onions, whites only, chopped
    1 tablespoon rice wine vinegar (or white vinegar)
    1 tablespoon olive oil
    3/4 cup parsley leaves**
    1 teaspoon agave nectar***
    1 teaspoon tomato paste

    *If you want a hotter sauce, double the amount of red pepper flakes.
    **The parsley lends a green color, but if you omit it, it will look red.
    ***No agave nectar? Use 1 tablespoon brown sugar instead.

Tips

This paste is meant to be added to dishes, so it will have a very strong, almost "raw" taste. If you prefer a saucier texture, thin the paste with cooking liquid.


Directions

Place the red pepper flakes and garlic in a small saucepan. Add the water and heat on high until the mixture boils, then cook for one minute. Immediately strain the mixture over a bowl to catch the cooking liquid.

Place the red pepper and garlic in a small food processor or blender. Add the remaining ingredients, along with one tablespoon of the cooking liquid, then puree until smooth.

Separate into small containers. The paste will keep 10 days in refrigerator or 3 months in freezer.


If you are freezing it, place the paste in ice cube trays, then pop the frozen cubes into a plastic bag.

Serving Size: Makes 3/4 cup. 1 teaspoon per serving






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Member Ratings For This Recipe


  • Incredible!
    7 of 8 people found this review helpful
    This tastes great on fish and chicken! - 2/24/12

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  • Very Good
    5 of 5 people found this review helpful
    I added it to lentals and white beans for an additional taste. I did include cumin, doubled the ginger, tumric, paprika, and coriander to the lintals too. - 8/25/12

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  • 5 of 5 people found this review helpful
    I make this put it in my freezer to use when i want to zip up the flavor of many meals . makes a big difference in taste . - 4/29/12

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  • 4 of 10 people found this review helpful
    Why are three differant Chili-Garlic Paste shown and only one version of the recipe given???? - 5/30/12

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  • 4 of 5 people found this review helpful
    Poindextra, no, you add the strained garlic/red pepper solid plus one tablespoon of the liquid you strained off. (That's why you need to catch the liquid when straining.) Sounds as though the rest of the liquid gets discarded. Might be interesting to try to come up with another use for it! :) - 3/3/12

    Reply from CHEF_MEG (7/19/13)
    Sure, you can reserve and add to tomato paste and use over roated meats--be careful it will have a punch of heat.
    Chef Meg


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  • 3 of 3 people found this review helpful
    Fantasitic idea to make your own when needed from products already in the pantry. I hate buying a jar, using 2 Tbsp, and then watching the jar sit in the fridge for months. This really lets you control the ingredients. Freezing into cubes is good for extra tomato paste, too! 1 cube = 2 Tbsp. - 10/8/12

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  • Incredible!
    1 of 1 people found this review helpful
    I loved this and put it almost in everything. I omit the green stuff because of dietary restrictions. The ice tray thing is a great idea-I do pesto like that too. - 3/23/13

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  • 1 of 1 people found this review helpful
    TORKA1 & Poindextra
    You can add the leftover liquid to the paste after if you want to make it saucier. Check out the tip :o) - 1/13/13

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  • Bad
    1 of 3 people found this review helpful
    skip the added caloric sweetener. - 11/28/12

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  • 1 of 1 people found this review helpful
    has anyone made this in larger batches and then canned it? i'm thinking small jars (1/4 pint) might make nice holiday gifts this year :) - 10/9/12

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  • Very Good
    1 of 1 people found this review helpful
    Very good and good on several types of meats, veggies, etc. - 10/8/12

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  • 1 of 3 people found this review helpful
    Torka1, Maybe the discarded liquid can be saved to add to soups, stews, or cocktails such as Bloody Marys? - 5/12/12

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  • I adjusted by adding more pepper flakes and less ginger. This stuff is really good!! - 11/16/14

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  • I can't wait to try this!!! - 7/16/13

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  • Delish added to meatballs! - 3/23/13

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  • Can't wait to try this! - 3/23/13

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  • 0 of 1 people found this review helpful
    Well, my Asian relatives used the dry Thai Chilies instead of Red Pepper Flakes. They used the whole green onion and Cilantro if you want the green color. They never used Parsley. They actually would cook this. I don't know. I think either way it's good myself. Just some information you might want t - 3/23/13

    Reply from CHEF_MEG (3/25/13)
    Great ideas! Chef Meg


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  • I've been trying to find a recipe for spicy garlic chicken pasta like what Chicken Maison makes. Anyone have one handy or where I can find one. Can't find it by googling it. Thanx. - 2/1/13

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  • CAN'T WAIT TO TRY...BEEN WAITING FOR SOMETHING LIKE THIS :) - 11/29/12

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  • What an alternative to a Chutney for the Holidays - 11/12/12

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  • very tasty - 10/8/12

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  • Incredible!
    0 of 2 people found this review helpful
    This is a must try! Thanks! - 10/2/12

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  • 0 of 3 people found this review helpful
    Can't wait to make this - 8/19/12

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  • 0 of 4 people found this review helpful
    I've been looking for this recipe! - 6/28/12

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  • 0 of 3 people found this review helpful
    love spice...can't wait to try this - 5/5/12

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  • 0 of 3 people found this review helpful
    SOunds good and something different. Fortunate there aren't too many ingredients. - 3/3/12

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  • 0 of 4 people found this review helpful
    sounds great cant wait to try it on chicken or a turkey wrap! - 2/24/12

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  • 0 of 4 people found this review helpful
    Wow, this sounds good! I'm going to try this one this weekend. Keep up the good suggestion. You will turn me into a gourmet cook yet. - 2/24/12

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  • Do you mean to add the red pepper/garlic LIQUID to the food processor and add the ingredients? - 2/9/12

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  • Very Good
    0 of 5 people found this review helpful
    Haven't tried it but this is just the item I'd love to have in the refrigerator to add some zip to my husbands meals. - 2/4/12

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