Szechuan Chili Garlic Paste
This Szechuan Chili Garlic Paste combines the vibrant flavors of dried chilies and aromatic spices, creating a bold addition to your culinary repertoire. Inspired by traditional Hungarian chili pastes, this versatile condiment develops an enticing aroma after resting in the refrigerator for about a week. Whether you prefer the heat of chili oil or the subtlety of regular oil, this paste elevates Chinese dishes, stir-fries, marinades, and more. Use it to add depth, flavor, and a kick to any meal!
N/A
Servings
300
Calories
5
Ingredients
Ingredients
Dried chilies
10 (Remove stems and tear into smaller pieces.)
Szechuan bell pepper
1 tablespoon (Ground.)
Ginger
1-2 cm (Grated.)
Garlic
1 head (Peeled and chopped.)
Chili oil
50 ml (Use for extra heat or substitute with regular oil.)
Instructions
1
Begin by removing the stems from the dried chilies and tearing them into smaller pieces for easier grinding.
2
In a spice grinder or mortar and pestle, combine the dried chilies, Szechuan bell pepper, and grated ginger. Grind until you achieve a fine consistency.
3
Peel and roughly chop the garlic cloves, then add to the ground spice mixture and grind further until well incorporated.
4
Transfer the spice blend into a bowl and slowly mix in the chili oil, stirring until you achieve a smooth paste.
5
Sterilize a glass jar by boiling it in water or placing it in the oven at a low temperature. Once sterilized, allow it to cool.
6
Transfer the chili paste into the sterilized jar, seal tightly, and refrigerate. Allow the flavors to meld for at least a week before using.
Nutrition Information
30
Fat
10
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan Chili Garlic Paste?
It is a bold condiment combining dried chilies and aromatic spices, ideal for stir-fries and marinades.
How many ingredients are required for this recipe?
This recipe requires 5 main ingredients: dried chilies, Szechuan bell pepper, ginger, garlic, and chili oil.
How do I prepare the dried chilies?
Remove the stems and tear the dried chilies into smaller pieces before grinding.
What is the amount of Szechuan bell pepper needed?
The recipe calls for 1 tablespoon of ground Szechuan bell pepper.
How much ginger should I use?
Use 1-2 cm of grated ginger for the spice mixture.
How much garlic is in the paste?
One full head of garlic, peeled and chopped, is required for this recipe.
What type of oil is recommended?
50 ml of chili oil is recommended for extra heat, though regular oil can be substituted.
Can I use regular oil instead of chili oil?
Yes, regular oil can be used if you prefer the subtlety of regular oil over the heat of chili oil.
How long does the paste need to sit before use?
The paste should rest in the refrigerator for at least one week to allow the flavors to meld.
Why must the paste rest for a week?
Resting allows the aromatic spices and chilies to fully infuse the oil and develop an enticing aroma.
How should I store the Szechuan Chili Garlic Paste?
Store the paste in a tightly sealed, sterilized glass jar in the refrigerator.
How do I sterilize the jar for the paste?
Sterilize the jar by boiling it in water or placing it in an oven at a low temperature before allowing it to cool.
What tools can I use for grinding the spices?
You can use a spice grinder or a mortar and pestle to achieve a fine consistency.
Is this chili garlic paste spicy?
Yes, it is a spicy condiment due to the dried chilies and the optional use of chili oil.
How many calories are in this recipe?
The entire recipe contains approximately 300 calories.
What is the fat content of this paste?
This recipe contains 30 grams of fat.
How many carbohydrates are in the paste?
There are 10 grams of carbohydrates in this recipe.
What is the protein content of the recipe?
The paste contains 2 grams of protein.
What dishes pair well with this paste?
It is perfect for Chinese dishes, stir-fries, marinades, and any meal needing extra depth and heat.
Can I use this paste in marinades?
Yes, it is highly versatile and adds significant flavor to various marinades.
Is this paste suitable for stir-frying?
Absolutely, it is designed to elevate the flavors of stir-fries.
What was the inspiration for this recipe?
This paste was inspired by traditional Hungarian chili pastes but adapted with Asian ingredients.
How many dried chilies are needed?
You will need 10 dried chilies for this recipe.
Should I remove the chili stems?
Yes, removing the stems is the first step in preparing the dried chilies.
What is the final consistency of the paste?
The paste should be smooth and well-incorporated after mixing in the oil.
Can I use a mortar and pestle for the garlic?
Yes, the chopped garlic can be ground into the spice mixture using a mortar and pestle.
Does the paste require refrigeration?
Yes, the finished paste must be refrigerated to stay fresh.
Is this recipe considered a kitchen staple?
Yes, it is a versatile condiment that serves as a flavorful kitchen staple.
How is the oil added to the mixture?
The oil should be mixed in slowly while stirring until a smooth paste is achieved.
Is there any sugar in this recipe?
No, there is no added sugar in this specific chili garlic paste recipe.