Looking for a flavor-packed kitchen shortcut you’ll use again and again? This easiest 2-ingredient chili paste recipe is a total game-changer. It’s bold, vibrant, and incredibly simple—just dried chilies and oil, blended into a fiery, versatile paste that lasts for weeks. Whether you’re spicing up eggs, soup, curry, or toast, this paste adds depth and heat to any dish in seconds.

Warning: this paste is blazing hot! 🔥 If you’re a heat lover, you’re in for a treat. I like to freeze it in an ice cube tray—it’s super handy when you only need a small hit of spice (and honestly, you probably won’t need more than one cube at a time!).

Why You’ll Love This Chili Paste

Just 2 ingredients—no fuss, no complicated prep.
Customizable heat level to suit your taste.
Keeps well—up to 2 weeks in the fridge or months in the freezer.
Versatile—add it to eggs, stews, soups, sauces, or toast.
Naturally vegan and gluten-free.

In addition, it’s the kind of recipe you can tweak based on what you have on hand—use different chilies, more or less oil, or even adjust the spice level to suit your mood.

Tips for Making the Easiest 2-Ingredient Chili Paste (From Experience)

After testing this recipe with different chilies and appliances, here’s what I’ve learned:

Wear gloves when handling dried chilies, especially the hotter ones. They can leave residue that lingers on your skin.
Wash your hands and tools often throughout the process, and keep the room well-ventilated by opening windows or using a fan.
You can use water to loosen the paste, but I recommend using the chili soaking water. It carries more flavor.
Depending on the heat of the chilies, you can leave some seeds in and remove others. Try a half-and-half mix.
Don’t toss the leftover seeds! Dry and save them in a container. They make a great spicy sprinkle on pizza or dips.

Lastly, note that the type of chili and the blender you use will affect the final result. A food processor yields a thicker, rustic texture, while a high-speed blender (like a Vitamix) can turn it into a smooth sauce.

Ingredients

Dried red chilies – Medium-heat varieties work best
Neutral oil – Like sunflower or canola

How to Make the Easiest 2-Ingredient Chili Paste

Step 1: Remove the seeds
First, using a small sharp knife, slice the dried chilies open lengthwise and scrape out the seeds. Leave a few in if you like it spicier.

Step 2: Rinse the chilies
Next, rinse them well in a colander under cold running water. Discard any discolored or damaged ones.

Step 3: Soak
Then, place the chilies in a heatproof bowl. Pour over boiling water until they’re completely submerged. Weigh them down with a small plate or colander. Let them soak until softened—about 20 to 30 minutes. Be sure to reserve the soaking water.

Step 4: Dry
After soaking, drain the chilies and pat them dry on a clean towel.

Step 5: Blend
Now, add the chilies to a blender with a splash of the reserved soaking water and a few tablespoons of oil. Blend until smooth, scraping down the sides as needed. Add more oil to reach your desired texture.

Step 6: Store
Finally, transfer the paste to a clean jar or container. Stir in a pinch of salt and top it with a thin layer of oil to seal. Store in the fridge for up to 2 weeks.

Expert Tips

Choose medium-heat chilies like Kashmiri or Guajillo if you’re unsure what to start with.
The oil helps preserve and enhance the flavor—better than using water alone.
Don’t skip the oil layer on top, especially for fridge storage—it prevents spoilage.
Use a glass jar for storage or freeze in small silicone molds or an ice cube tray for convenience.

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Variations

Add garlic or shallots for extra depth.
Blend in spices like cumin, coriander, or smoked paprika.
Try a mix of chilies—mild and hot—for a more complex flavor.

Storage

Fridge: Keeps for up to 2 weeks with a layer of oil on top.
Freezer: Spoon into an ice tray or small mounds on parchment paper, freeze, then store in a zip-top bag for up to 3 months.

How to Use This Chili Paste

There are so many ways to use this bold paste:

Stir into curry, beans, or soups for instant flavor.
Drizzle over scrambled eggs, toast, or avocado.
Mix into yogurt or hummus for a spicy dip.
Add to marinades for grilled meats or roasted veggies.

FAQs

Can I leave some seeds in the chilies?
Yes! Leaving in some seeds will increase the heat. You can taste and adjust to your preference.

Why use oil instead of water to blend?
Oil acts as a natural preservative and enhances flavor. It also creates a smooth, silky paste and helps it last longer in the fridge.

Can I use any dried chili?
Absolutely. Use what you’re familiar with. If you’re new to chili paste, start with a mild to medium variety—your local Asian or Indian grocer will likely have great options.

Want More Tasty Ideas?

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