Got Peppers? Make Garlic Chili Paste

We made our own chili garlic paste recently and it’s wicked good. It is packed with fresh garlic and a myriad of hot peppers that give it a real “peppery” flavor that our typical store-bought chili garlic paste lacks. Here’s the skinny on what we did.

Ingredients – made one quart-sized mason jar of paste

  • assloads of peppers (you didn’t think you were going to get actual measurements, right?)
  • 7 heads of fresh garlic
  • 5 tbsps of olive oil
  • 2 tbsps of cider vinegar
  • 1 tbsp of lemon juice
  • 2 and 1/2 tsps salt

First, we dried out our peppers as best we could in the oven on 250 degrees, for 5-6 hours.

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I wouldn’t say there’s a fine art to this. We just wanted to dry them out some but not cook them or burn them. So it took a lot of waiting and checking until we felt they were the way we wanted. We let them sit out and cool a bit while we peeled our garlic.

Don found this great tip on youtube which actually works and saved us a ton of time. We mimicked the illustration using our largest soup pan, placing the garlic inside, and with the lid on, shaking the ever-living dickens out of the pot. I have to say, Don was more effective than me. You have to shake that baby hard.

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Next, we chopped the peppers in the food processor.

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Then we added the garlic.

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Then we added everything else. In slightly smaller increments. Took a taste. Added a little more of this or that until we got the consistency and flavor we wanted.

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And that was it!

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Presenting our first ever home made garlic chili paste. YUM!

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Leap and the net will appear.
~ Zen Saying

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