Chile-Garlic Paste

Chile-Garlic Paste is a versatile Asian sauce that is used in a wide variety of dishes and other sauces. It can be customized to your preferred heat level by using different types of chiles and adjusting the amount of seeds used. This paste can be made quickly and easily in just 10 minutes.

MAKES: About 2 cups

TIME: 10 minutes

INGREDIENTS:

• 1 cup dried red chiles, such as red Thai, chile de arbol, piquin, or red New Mexico
• 1/4 cup chopped garlic
• 1/4 cup hot water, or more if needed
• 1/4 cup white wine vinegar or distilled vinegar
• 2 teaspoons sugar
• 1 teaspoon salt, or to taste

INSTRUCTIONS:

1. Combine all the ingredients in a blender or food processor.
2. Purée the ingredients until a smooth paste is formed.
3. If the paste is too thick, add more hot water by the tablespoon and continue blending until desired consistency is reached.
4. The Chile-Garlic Paste is now ready to use immediately or can be refrigerated for up to 3 months.

TIPS:

• For a milder heat level, use milder chiles like New Mexico. For a spicier paste, use hotter chiles such as Thai, chile de arbol, piquin, or habanero.
• To reduce the heat level, remove the seeds from the chiles before crushing them.
• Experiment with different proportions of garlic, vinegar, sugar, and salt to suit your taste preferences.
• When using the paste, you can rub it directly onto fish, poultry, or meat before cooking. It can also be tossed with cooked vegetables, pasta, or grains for added flavor.
• To turn the paste into a sauce, heat a portion with oil, butter, cream, stock, tomato sauce, or water, and then use it as desired.
• Mixing the paste with yogurt, sour cream, or mayonnaise creates a quick and flavorful chilled sauce.
• Create a spicy spread for toasted bread by stirring a little of the paste into nut pastes.
• Enhance the taste of sandwiches, especially grilled cheese, by smearing a small amount of the paste onto them.

HOW TO USE CHILE GARLIC PASTE:

Here are some suggested uses for chile pastes:

• Rub pastes directly onto fish, poultry, or meat before cooking, regardless of the cooking method. This adds flavor and spice to your dishes.
• Toss a spoonful or two of any chile paste with simply cooked vegetables, pasta, or grains. You can also add a little butter or oil for extra richness.
• Transform chile paste into a sauce by heating a batch with 1/4 cup or so of oil, butter, cream, stock, tomato sauce, or water. This creates a flavorful sauce that can be used in various dishes.
• Stir chile paste directly into yogurt, sour cream, or mayonnaise to create a quick and delicious chilled sauce. This sauce can be used as a dip or a condiment.
• Mix chile paste with a little extra virgin olive oil or neutral oil like grapeseed or corn. Brush this mixture onto fish, chicken, meat, vegetables, or tofu as they come off the grill. It adds a spicy and aromatic glaze to your grilled items.
• Stir a little chile paste into nut pastes to create a spicy spread for toasted bread. This adds an extra kick to your nut spreads and makes for a tasty snack or appetizer.
• Smear a little chile paste on sandwiches, especially grilled cheese sandwiches, for an added layer of flavor. It gives your sandwiches a spicy and savory twist.

Remember, chile pastes are versatile, and you can get creative with their uses in your dishes. Feel free to experiment and discover new ways to enjoy the bold flavors they offer.