Home RecipesDinner Roasted Chili Paste

Roasted Chili Paste

by practicewithdanielle
Roasted Chili Paste on parchment paper next to a gold spoon and a jar with paste in it

I’m a big fan of buying things that make my life just a little easier.

Grocery delivery

Uber/Lyft
Wash/fold laundry (why is this only an NYC thing?)

That thought sometimes extends to the grocery store aisles. Like buying pre-riced cauliflower (YES) or Nutella (I still can’t recreate this perfectly at home).

Roasted Chili Paste in a pan on a white countertop

But….we all need to be making our own Roasted Chili Paste from here on out. Let’s make a promise to each other right here right now. Promise? Ok. Promise. Good.

Roasted Chili Paste on parchment paper next to a gold spoon and a jar with paste in it

I can’t tell if I like the process of making this or eating it better. The smell permeates your entire house and OMG if it doesn’t drive you crazy. It’s like you want to eat the air or stick your face into the pan with fried shallots and spices.

No, I wasn’t high when I made this. Why do you ask?

Roasted Chili Paste on parchment paper next to a gold spoon and a jar with paste in it

It’s spicy and salty and has so much flavor IDK why store-bought versions can pretend to even compare themselves to this homemade dream.

This is a Vietnamese recipe I’m sharing, but you can use this on anything.

Burritos
Pasta
Ramen
Spring rolls
Lemongrass Chicken
Pizza probs? Yes, definitely pizza.

 

Roasted Chili Paste in a pan

This recipe will produce enough to keep you in Roasted Chili Paste for at least a month. Unless you’re like boyfriend and put it on e.v.e.r.y.t.h.i.n.g then maybe a week.

There’s a couple of lesser-known ingredients in there but they are not impossible to find. Of course, if you have an Asian grocery store, finding ingredients is a breeze. If not, Amazon saves the day, always.

Roasted Chili Paste on parchment paper next to a gold spoon and a jar with paste in it

Roasted Chili Paste

(start making 20 minutes before you want roasted chili paste) 

1 Tbsp Sichuan peppercorns
1 Tbsp annatto seeds
1/2 cup minced shallots (one medium shallot)
1/2 cup canola oil (or another flavorless oil)
1/4 cup finely minced garlic (about 8 cloves)
1/4 cup red pepper flakes
2 Tbsp rice wine
2 Tbsp sugar
2 Tbsp light soy sauce

 

Start by cutting your shallot and garlic into finely minced pieces. Get your oil warm on a small skillet, medium heat. Add your shallots and cook for about 5 minutes until they are lightly brown (do not burn!).

While this is happening, grind your peppercorns and annatto seeds in a spice grinder or mortar and pestle so they are coarsely ground.

When your shallots are ready, add the garlic and cook for 4 minutes, stirring constantly. Stir in the red pepper flakes, peppercorns, and annatto mixtures, mixing well.

Add the bean paste, wine, sugar and soy sauce, stirring constantly. Cook for one minute then remove from heat and let cool. Use immediately or store in your fridge for up to 3 months.

 

Danielle

You may also like

Leave a Comment