Asian Chili and Garlic Paste

Last Updated on June 27, 2012 by Babita

I am always looking for recipes that I can make quickly, store and use to  add flavor to other dishes. I found this recipe for Asian Chili and Garlic Paste in the Weight Watchers (February 2012) magazine and decided to try it. Since my girls were born, I have avoided adding a lot of spice while cooking. But I miss the hot, tearing and burning (not that extreme….I am of course exaggerating) taste of spicy food. So I am willing to try anything to add some spice to my dishes and this is a perfect recipe to do so. Enjoy!

Ingredients
1/4 cup red pepper flakes
1 cup boiling water
3 tbsp peeled and chopped fresh ginger
6 garlic cloves
2 sliced scallions
1 tbsp canola oil
1 tbsp rice vinegar

Preparations:

• Add the red pepper flakes to the boiling water and let it stand until pepper softens or until 20 mins.
• Drain in a sieve and save 1 tbsp of soaking liquid.
• Transfer the pepper flakes and the liquid into a mini-food processor.
• Add ginger, garlic and scallions. Pulse until its smooth.
• Scape it down from the side of the processor with a rubber spatula.
• With the machine running slowly add the canola oil and rice vinegar and puree for another min.
• Store it in a airtight container. Cover and chill it for up to 3 months.

Verdict:

• If you like the chili-garlic paste which we find in the Asian store, but want to avoid using canned and bottled food, then you will like this recipe.
• I personally added a pinch of salt to flavor it some more.
• As you must have guessed, I have already started using this paste.

Other useful suggestions as per the magazine

• You can blend it with your meatloaf mix.
• Toss it with chicken or turkey cutlets and broil and grill them.
• You can mix it with some lime zest and juice, and drizzle it over salmon or tuna steaks
• Stir it into chicken noodle or any other lentil soup.