Spicy Chili-Garlic Paste
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
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
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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
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
Member Ratings For This Recipe
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1DRWOMAN
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SUGARSMOM2
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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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VEMAN1