I am in love with this chili paste! It's the Easiest 2 Ingredient Chili Paste Recipe that will give you countless meals that are packed with flavor, color and texture. The best part?
It lasts for a long time
You only need a little for flavor
You can add it to or mix it into so many foods!
Besides that, the control is in your hands so you get to decide the level of heat required. Better than that? It keeps for days or up to 2 weeks (really does!) in the refrigerator and months in the freezer making your dinners easier and a lot more spicy, let's go!
Chili Paste - A Life Saver In The Kitchen!
Need color? Need a pop of taste and an awakening of all senses? Chili paste!
This recipe if I can now call it a recipe started out before I started Smell and Taste. Combining spices and oil just makes sense.
It lifts the flavor profile of food and enhances the aromatics in any recipe! Directly inspired by my love for spices, a light bulb went off when I reached in the fridge for it yet again, when making this Butter Chicken Curry. A little voice went off in my head - make it a recipe already! So here we are and its super simple.
These are some of the recipes that also lent a hand in inspiration to this Chili Paste.
There is a wide variety of chilies out there but you don't need them all. I always make this with dried chilies otherwise it goes to more than 2 ingredients which is also fine but for another day. This is so much quicker and once it's in the fridge you will be reaching for it for all your cooking!
Type Of Chilies To Use
Birds eye - too hot for this type of recipe unless you are mixing it with another lighter type chili. I am very wary when using birds eye chili because it really packs a punch. I love it in combination with other spices to level the heat out.
Chipotle - Is a smoky very hot chili and personally I wouldn't advise it for this recipe, too hot. I did use chipotle in my Chipotle Beef Stew which was insanely good but that was a marinade.
You can get some light medium chilis at your local supermarkets, the Asian and Indian specific stores are good for this. The ones I used in this recipe are locally grown dry red chilies which have a medium to hot heat level. Using medium hot chilies is great because you don't have to remove the seeds from all the chilies, you can leave one or two with seeds.
Use the type of dried chili that you are familiar with, but if you are not familiar with chilies at all, first try cooking a basic curry recipe and incorporating the chili to see if you like it.
How To Use Dry Chilies
You can use dry chillies whole or crushed. You can also use them in this Chicken Vindaloo Curry where I use them in a Vindaloo paste. Crush them and add to salt or any of your spices. Dry toast them first crush and store in a jar.
2 Ingredient Chili Paste
The reason we use only 2 ingredients is because you can make it quickly when needed and you don't have to look for a list of ingredients.
Perfect for adding into your cooking as an ingredient. We use it on everything from fried eggs, toast, curry, vegetables, beans and soups. Wherever you need a pop of heat, color or flavor, use it.
The best part of this paste is that you can always adjust the taste. The saying of 'a little goes a long way' is prominent in this chili paste.
How To Make This Chili Paste
You can add other ingredients to it like garlic, onion (or shallots, a little milder), you can even add a few spices. I like to keep it simple, 2 ingredients because it's the most popular for our family and I don't have to hear 'I don't eat garlic' I don't eat onions' this way, everyone knows what's inside. Chilies.
Remove The Seeds From The Dried Chilies
Use a small sharp knife to carefully cut the chilies lengthwise to remove the seeds and discard. You can also a scissors to cut them open but I prefer working with a small knife and scraping the seeds out.
Rinse The Chilies: Wash the chilies in a colander under a running tap a few times and while you are washing, toss out the discolored ones or any ugly bits you find.
Soak: Transfer to a heat resistant bowl and add boiling water (from the kettle) making sure that the chilies are all covered in water. Use a vegetable steamer or colander or similar to place on top of the chilies holding them down under water. Leave them to soak until the water has cooled down but don't toss out the water! We will use it later.
Dry: Transfer the chilies to a clean kitchen towel and dry them off.
Blending: Add the cleaned and deseeded chilies into the blender. Add a little of three chili water to get the blender started and add the oil, blend.
Between blending: Stop and scrape the bowl down, add oil and blend until you have the consistency you want.
Storing: Transfer the chili paste to a storage safe dish with a lid. Add oil and salt, stir it altogether.
Sealing: Just before sealing the container, add a layer of oil to protect the surface of the chili paste, sprinkle a pinch of salt and seal the container.
And that's it!
Uses: Use this chili paste in a curry recipe, on cooked food as a condiment, on eggs, soup, veggies, toast and more.
FAQ's Chili Paste
Can I leave some of the seeds inside the dried chili when making chili paste?
Yes you can leave some of the seeds inside the chili but remember it will be very hot.
Why do you add oil to blend the chilis and not water?
Adding oil does 2 things: Preserves them for longer (that's why I add a pinch of salt too) and 2) It adds flavor the chilis and as it stands the flavor intensifies.
What Recipes To Add This Chili Paste To?
These are few ideas of how to use this chili paste although you can use it on just about anything. Add it into this Scrambled Eggs and Hummus Breakfast, this Easy Chicken Curry don't forget about soup or these quick and easy Steak
This chili paste lasts a long time! Transfer it a container that easily goes into both the fridge and freezer if you're planning on freezing. As long as it has a layer of oil over the top, much like basil pesto, it will keep fresh in the fridge for up to 5 days.
You have options here, fill an ice tray (the older type always had small ice tray cups). If you have a large quantity, scoop it onto parchment paper first, leave in the freezer for an hour or so and then check on it. Once the shapes has hardened a little and can be moved without smudging, move them into a Ziploc bag and you can use them individually.
More Flavor Packed Recipes
- Chicken Chickpeas Lentil Curry – Protein Packed
- Romesca Sauce
- Instant Pot Beef Stew
- Instant Pot Beef Stew
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RATE AND COMMENT: If you enjoyed reading this recipe with all the tips and suggestions or have tried my recipe, please do let me know. Leave a comment and rating below in the recipe card.
Easiest 2 Ingredient Chili Paste Recipe
- 2 cups dried chilies
- olive oil
- salt optional
- water from the chillies
- Wash the chilies: Wearing gloves, place the chilies in a colander or strainer and give them a good rinse with a light rub.
- Soak: Transfer the chillies to a heat resistant bowl and pour boiling water over them. Make sure they are covered in water to soften. Drain the water and reserve it, we will use it a few steps ahead.
- Dry the Chilies: Transfer the chilies to a clean kitchen towel and dry them off.
- Cutting: On a board, cut each chili lengthways, remove and discard the seeds. Also remove any chilis that look discolored or old, ugly bits.
- Blending: Add the cleaned and deseeded chilies into the blender. Start the blender with the help of 2 tablespoons of the reserved chili water. Add oil and blend. Between blending: stop and scrape the bowl down, add oil and blend until you have the consistency you want. The chili water is added if needed by the tablespoon.
- Storing: Transfer the chili paste to a storage safe dish with a lid. Add oil and salt, stir it altogether.
- Sealing: Just before sealing the container, add a layer of oil to protect the surface of the chili paste, sprinkle a pinch of salt and seal the container.
- Uses: Use this chili paste in a curry recipe, on cooked food as a condiment, on eggs, soup, veggies, toast and more.