Chili Paste With Garlic Recipes

CHILE GARLIC PASTE

Chile Garlic Paste image

If you're looking for more heat without the characteristic smokiness of the chipotle, just add a few ordinary dried red chiles. For Mexican-style chile paste, add a bit of cumin, and some oregano or epazote. With good curry powder or garam masala you'd produce the kind of paste you see in northern India. You can make a blend similar to harissa, the classic paste from North Africa, by adding coriander and cumin. If you use fresh herbs or aromatics (including garlic), refrigerate the finished paste and use it within a day or so for maximum freshness and oomph. If all your seasonings are dried, the paste will last a couple of weeks at least. Remember this, though: Chiles can burn. If you have rubber gloves, use them. If not, every time you touch a chile, wash your hands with warm soapy water several times and be careful not to touch your eyes. The heat belongs on the table.

Provided by Mark Bittman

Categories easy, quick, condiments, project

Time 45m

Yield About 1/2 cup

Number Of Ingredients 4

Ingredients

10 to 15 dried whole chiles, preferably a mixture of mild and hot, about 2 to 3 ounces
2 tablespoons neutral oil, like grapeseed or corn
Salt
2 cloves peeled garlic, optional

Steps:

Put chiles in a bowl and cover with boiling water and a small plate to keep them submerged. Soak for about 30 minutes, or until soft. Reserve a bit of the soaking water. Clean each chile: remove stem, then pull or slit open; do this over sink, as they will contain a lot of water. Scrape out seeds, retaining some if you want a hotter paste.
Put chiles, any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor. Purée until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.
Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 675 milligrams, Sugar 15 grams, TransFat 0 grams

CHILI PASTE WITH GARLIC

Chili Paste With Garlic image

Make and share this Chili Paste With Garlic recipe from Food.com.

Provided by tgobbi

Categories Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 cup vegetable oil
1/2 cup dried chili, fine chop (or use chili flakes - the kind you sprinkle on pizza)
8 -10 cloves garlic, crushed
2 tablespoons water
1/4 cup szechwan pepper

Steps:

Combine chilies, sesame seeds, garlic& water.
Heat oil in small saucepan.
Test oil by dropping in a few Szechwan peppercorns.
(It should sizzle but not burn).
Pour hot oil over chili mixture.
Cool& strain off the oil.

Nutrition Facts : Calories 174.2, Fat 18.6, SaturatedFat 2.4, Sodium 2.3, Carbohydrate 2.7, Fiber 1, Sugar 0.8, Protein 0.5

DOWN AND DIRTY GARLIC CHILI

Down and Dirty Garlic Chili image

This recipe is something I will whip together on nights when spaghetti just won't cut it, but time is a commodity worth more than gold. There are only two in my family, but that just means plenty of yummy leftovers. Serve this chili with cheese on top and a thick slice of homemade sourdough bread and you've got a winner. The measurements are approximations since I'm more of a shake and dab type of cook, but this is generally right. This gives more kick than you might think, so be lenient with the pepper flakes if you are serving kids!

Provided by VTCOOKINFOR2

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound extra lean ground beef
1 tablespoon chili powder
2 tablespoons dried onion flakes
1 teaspoon ground cumin
1 teaspoon paprika
2 cloves garlic, minced
¼ teaspoon red pepper flakes, or to taste
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 (16 ounce) can chili beans, drained
1 (8 ounce) can tomato sauce
salt and pepper to taste

Steps:

Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 33.2 g, Cholesterol 74.6 mg, Fat 8.2 g, Fiber 8 g, Protein 34.3 g, SaturatedFat 2.6 g, Sodium 1386.8 mg, Sugar 11.5 g

CHINESE CHILI PASTE WITH GARLIC & GINGER

Chinese Chili Paste With Garlic & Ginger image

Spicy sauce made from soybean paste, hot pepper, oil, garlic, and ginger; used as an ingredient in Chinese cooking and as a condiment. Store, tightly covered, in the refrigerator.

Provided by littleturtle

Categories Sauces

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
1/4 cup brown bean sauce (brown bean paste)
1 teaspoon ground red pepper
1 tablespoon sugar
1/4 teaspoon garlic paste
1 tablespoon gingerroot, finely chopped

Steps:

Heat an 8-inch skillet over med-high heat; add oil when skillet is hot.
Stir in bean sauce, red pepper, sugar, garlic, and ginger.
Reduce heat to low, and cook, stirring frequently so it doesn't burn.

Nutrition Facts : Calories 180.6, Fat 14, SaturatedFat 1.8, Sodium 1.4, Carbohydrate 14.9, Fiber 0.6, Sugar 12.9, Protein 0.4

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