Spicy Chili-Garlic Paste
- Minutes to Prepare:
- Number of Servings: 36
Ingredients
1 tablespoon red pepper flakes*1/2 cup water6 cloves garlic2 tablespoons ginger, chopped (jarred ginger is fine)4 green onions, whites only, chopped1 tablespoon rice wine vinegar (or white vinegar)1 tablespoon olive oil3/4 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.
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
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
Nutritional Info 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
Member Reviews
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TORKA1
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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NANCYHOME247
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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CD13654893
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