This is an easy and fast method for creating your own Thai Chili Paste without all the preservatives. As they say, “less is more!” and this recipe only uses four ingredients. Store your Thai Chili Paste in a mason jar with a tight-fitting lid in the refrigerator and it will last several months unless you really like it hot! Add a spoon or two to your favorite Asian stir fry sauce or marinade and use it to season salads and soups.
1 lb of Fresh Thai Chili Pepper (you can mix in other milder red chili peppers)
4 large cloves of garlic
½ cup apple cider vinegar
1 Tbsp pink Himalayan Sea salt
- Wash Thai chili peppers and remove the stems, and peel garlic cloves.
- Add all ingredients into a high speed blender (we use a Vitamix) or food processor. Or mash it all together with a mortar and pestle for the old school approach!
- Add more Apple Cider Vinegar as desired for a thick, or thinner consistency.
- Option to bring it to a simmer for 8-10 minutes for a milder paste.
Makes about 2 cups of Thai Chili Paste.