Chili Paste

Name: Chili Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 shallots peeled; 1 tablespoon coarse ground black pepper; 2 serrano chiles; 3 Thai bird chiles; 6 garlic cloves; 2 lemon grass stalks, white part only chopped; 2 tablespoons minced ginger; 1 tablespoon sugar; 1 tablespoon kosher salt; 2 limes juiced; 1 tablespoon worcestershire sauce; canola oil

Eats Now Editorial Team · 278 kcal · Soups & Stews

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Chili Paste – a delicious recipe with shallots, ground black pepper, serrano chiles, bird chiles, garlic, lemon grass stalks. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

6 shallots peeled
1 tablespoon coarse ground black pepper
2 serrano chiles
3 Thai bird chiles
6 garlic cloves
2 lemon grass stalks, white part only chopped
2 tablespoons minced ginger
1 tablespoon sugar
1 tablespoon kosher salt
2 limes juiced
1 tablespoon worcestershire sauce
canola oil

1
In a food processor, combine all ingredients.
2
Add just enough oil so the paste mixes well, but remains thick.
3
Check for seasoning.

278

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 shallots peeled, 1 tablespoon coarse ground black pepper, 2 serrano chiles, 3 Thai bird chiles, and more.

Yes, Chili Paste falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
278 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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