Asian Chili Pepper Sauce


Asian chili pepper sauce is a delightful blend of sweet and spicy flavors. It’s ideal for marinating meat and fish, or even as a dip for your favorite appetizers. The perfect addition to any Asian-inspired meal. The best homemade chili sauce recipe is made with a blend of red chili peppers, garlic, and ginger, which gives it a nice spicy flavor without being too hot. The sauce can be used on everything from stir-fries to tacos and even grilled chicken or steak. It’s also great on pasta dishes!

Asian Chili Pepper Sauce is a versatile product that you can use in your cooking. Chili paste recipe is also free of trans fat and preservatives. Asian Chili Pepper Sauce will add flavor to your dishes without adding calories or fat. This sauce is great on poultry, seafood and pork dishes.

The sauce has a rich, salty flavor that pairs perfectly with the spiciness of the peppers. It’s made from Asian chilies, which have a more complex flavor than regular chili peppers. The sauce is spicy, flavorful sauce that can be used to add a little kick to almost any dish. It’s especially good on chicken and pork.

Asian Chili Pepper Sauce

Our Asian Chili Pepper Sauce is a delicious blend of garlic, ginger, and soy sauce that you can use to add a spicy kick to your favorite dishes. The sauce is made with red chili peppers, which give it a vibrant red color and a mild heat level. You can use this sauce in stir-fries, soups, noodle dishes, and more!

Homemade Asian Red Chili Paste is much more economical and tastier than the store-bought one. Make it using simple ingredients in just a few minutes and refrigerate for up to 15 days or freeze for up to 6 months.

I am sharing the recipe to make simple red chili paste and the chili paste with seasoning. Choose the one that you like better.

About This Recipe

Asian Red Chili Paste is a condiment made using dried red chilies. This spicy, red, and fiery paste is used a lot in Asian recipes and it is one of the must-have ingredients in my pantry.

Be it Chinese, Thai, Malaysian, Vietnamese, or Korean cuisine, this simple paste is an integral part of the recipes. It gives a spicy kick and a depth of flavor to any dish it is added to and elevates its flavor to the next level.

Although it is very easily available in the market, making it at home is always a good idea. Homemade chilli paste is made using high-quality ingredients, it is free of any preservatives and artificial colors and is also much more economical than the store-bought tub.

Homemade red chili paste kept in a bowl.

You can make this paste in 2 ways

  1. Plain with only dried red chilies
  2. With seasonings

I am sharing both versions in the post below.

There are some other varieties of chili pastes used in Asian cooking. One is Malaysian Sambal Oelek and the other is Korean Gochujang.

Ingredients & Variations

Chilies – You can use any Asian dried red chilies to make this paste. I used Szechuan dried chilies which I ordered from Amazon.

Indian chilies like Kashmiri or Bydegi also work great.

To give this paste a Mexican twist, use Ancho, Guajillo, or Arbol Chilies. They are slightly smoky and add a beautiful depth to the paste.

The hotness of this paste depends on the quality of chilies used. Use hot chilies if you want to make a hot paste and use mild ones for a milder taste. Its color also depends on the variety of chili used.

You can also use a mix of chilies. I sometimes make it with a combination of Kashmiri and Bydegi chilies. Kashmiri chilies give this paste a lovely color and the Bydegi chilies give the heat.

Tip – Remove the seeds from the chilies for a milder taste.

Oil – Use any vegetable oil, olive oil, or sesame oil.

Others – You can flavor the chilli paste a little bit more by adding more ingredients such as fresh garlic cloves, shallots, fresh ginger, white vinegar, salt, sugar, ground cumin, black pepper, ground cayenne pepper, or even smoked paprika.

You can also add ½ teaspoon of xanthan gum to the recipe to make the texture of the paste stable. Xanthan gum is easily available these days in supermarkets and it is a natural ingredient with no side effects.

Add a teaspoon of dark soy sauce for an umami kick.

For extra heat, you can add some red pepper flakes or chili powder.


Transfer 2 oz (50 g) dried red chilies (stalks removed) to a large mixing bowl.

Pour 3 cups of boiling hot water over the chilies and let them soak for 25-30 minutes. Keep a heavy ladle or something heavy over the chilies to prevent them from floating on top of the water.

Ladle kept over red chilies soaked in hot water.

Drain the water and add the soaked chilies to a blender or a food processor along with ¼ cup water.

Drained chilies.
Chilies added to a blender.

Blend to make a smooth thick paste. Scrape the sides of the blender a few times while blending.

Note – I use a high-speed blender to blend the chilies and the seeds also get blended well. But if your blender is not powerful enough, then try to remove as many seeds from the chilies before blending, or else a few seeds in the paste are also totally fine.

Smooth paste made.

Heat 2 tablespoon vegetable oil in a pan over medium heat. Once the oil is hot, add the chilli paste to the pan and saute for about 3-4 minutes.

Chili paste added to hot oil in a pan.

Remove the pan from heat and let the paste cool completely. Transfer it to a clean jar, secure with a tight lid and refrigerate for up to 15 days. Use as desired!

Ready red chili paste.

Heat 2 tablespoon vegetable oil in a pan over medium heat. Once the oil is hot, add 2 teaspoon finely chopped garlic, 2 teaspoon finely chopped ginger, and saute for 30-40 seconds.

Ginger and garlic to hot oil in a pan.

Add the chilli paste, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon white vinegar. Cook for 2-3 minutes.

Chili paste, salt, sugar, vinegar added to the pan.

Cool and store.

Ready red chili paste with seasoning.

Usage Suggestions

This spicy chili paste is so versatile that you can spice up any dish that you want, be it Asian, Indian, or Mexican!

Try adding it to your curries, stir fry vegetables, fried rice, noodles, soups, salads, dim sums filling, etc.

You can mix it with Greek yogurt and serve it as a dip or use it as a marinade for vegetables, meats, or seafood recipes.

Add a nice spicy kick to your nachos, pasta, pizza, savory tarts, and pies with this versatile paste.

You can also mix a little bit with eggs and make omelets or scrambled eggs.

Add it to your burgers, sandwiches, rolls, and wraps.

You can also use it to make hot sauce and

Storage Suggestions

Homemade chilli paste will last in the fridge for about 15 to 20 days when stored in an air-tight container. For increased shelf life, freeze it in a freezer-safe container for about 6 months.

You can freeze the paste in an ice cube tray and then transfer the cubes to a ziplock bag. This way you can thaw only the amount you want to use. Thaw it overnight in the refrigerator and it will be ready to use.

Chili Paste Recipe

This chili paste recipe makes use of the chilis that are in season during the fall, and it’s a great way to use those ingredients before they go bad. With just a few simple steps, you can make your own chili paste for use in soups and stews, or even just as an appetizer with some beer.

This delicious chili paste recipe is great to have on hand to spicy up your next dish. Healthy, super affordable and PACKED with flavor.

Top view of a bowl of chili paste surrounded by colorful peppers.

Why This Works

My cute hubby and I both love spicy food. A while back, while enjoying dinner out alone at one of our favorite Asian restaurants, we realized we were eating a lot of chili paste. We began to wonder out loud about why we had never made our own chili paste recipe!

At restaurants, we devour it like the apocalypse is tomorrow, so imagine what it must be like to have it in our very own kitchen! So we formulated a recipe and gave it a whirl. It is deLICIOUS and we make this all the time, much like this hot pepper jelly recipe which is another household staple.

If you are a spice freak like we are, then you will not be disappointed in this chili paste. Go to your local grocery store and go crazy picking out the prettiest hot peppers you can find.

The peppers listed below are merely suggestions. Cater them to your desired spice level!


Chili peppers – Any variety of hot peppers will suffice! Get creative and colorful, as long as you have approximately 2 total cups after chunks have been cut. Options include: serrano, red chilies, Thai chili peppers, habanero, bell peppers, ghost pepper, red cayenne peppers and dorset naga.

Canola oil – This variety of oil can be used interchangeably with vegetable oil, sesame oil or olive oil.

Vinegar – White or apple cider vinegar can be used in this recipe.

How To Make Chili Paste

How To Make Chili Paste. Chili paste is a great way to add a little spice (and flavor) to any dish. While it may seem complicated, it’s actually quite simple once you get the hang of it. Follow these steps to know how to make chili paste at home!

These are just suggestions, but here are the peppers I like to start with:

  • 2 serrano peppers
  • 3 red chili peppers
  • 1 Thai chili pepper
  • 1 habanero chili pepper

The above peppers are typically easy to find in most larger grocery stores, but if you encounter difficulty find them, replace with other peppers or check out an Asian foods store!

Remove the stems (keep the seeds!) and cut the peppers into chunks.

Add the following to the bowl of a food processor:

  • Pepper chunks
  • Shallots
  • Fresh garlic cloves
  • Granulated sugar
  • Kosher or sea salt
  • Lime juice
  • Canola oil
  • White vinegar
  • Worcestershire sauce

Pulse until a chunky paste forms.

Transfer the paste to a small skillet or saucepan. Bring to a simmer over medium heat. Let simmer for 7 minutes, or until the aroma of garlic is noticeable.

Remove finished paste from the heat and let cool. Store covered in an air-tight container in the refrigerator.


  • This recipe makes about 1 cup, which will last you a while unless you are my husband who immediately starts eating each batch as if it WERE SALSA.
  • Keep the peppers used in the recipe green for a green chili paste and red for a red chili paste.
  • A good way to preserve this paste is to let it come to room temperature then freeze it! Pour it into ice cube trays so you can defrost small servings at a time, as needed.
  • For an extra smooth paste, use a blender or immersion blender to eliminate chunks. This will alter the paste consistency considerably!
  • This recipe makes a great gift! Use the instructions below to properly store it in mason jars, then gift them!
  • If it is too spicy, try one of these fixes. Add lime juice or lemon juice or a splash of wine, white vinegar to the mixture. Tomato paste or tomato sauce will help, too.
  • To achieve an extra spicy sauce, add ground cayenne pepper and/or red pepper flakes.
  • Fresh ginger would add a fresh touch!

Water Bath Canning Without A Canner – A Step By Step Tutorial

There’s no need to buy a water bath canner if you’re wanting to can a big batch of something yummy! Use what you already have sitting in your kitchen. This technique works just as well to extend the shelf life of your food.


Carefully place jars (and their lids) into a large pot of cold water in a single layer. Turn the heat to medium-high heat and bring to a full rolling boil. Do not stack jars and ensure they are all immersed in the water (open sides facing up) with approximately 2 inches of water extending up past the top of the jars.

Fill clean jar with the mixture. Fill to about 1/2 inch from the top, wipe rims with a clean cloth and place lid on the jar. Screw as tightly as possible. Use an oven mitt for this step since the jars will be hot.


After all jars have been filled and lidded, carefully return them to the boiling water and let boil for 10 minutes.

Turn the burner off and remove each sterilized jar from the water once it has cooled down a bit. You may use a jar lifter for this step or carefully use a tongs and large spoon in tandem to pull and lift at the same time.


Transfer jars to a flat surface and let sit for a few hours or overnight, or until the lids have sealed. You will hear an audible popping noise when a jar seals. Store each sealed glass jar in a cool dark place until ready to use. Once the seal has been broken, store in the refrigerator.


Aside from being used as an ingredient in Asian recipes, there are so many other things chili paste tastes great with! Here are a few options:

  • Add it to your next bowl of rice or pasta!
  • Use it as a spread on your next sandwich or wrap.
  • Stir a few teaspoons into your next batch of burgers or brush it over chicken breasts before baking.
  • Add a bit to your next batch of chili for an added kick!
  • Stir a teaspoon or two into sour cream and dip veggies in it.
  • Throw a few spoonfuls into your next stir fry.
  • Scramble it into your next batch of eggs!
  • Add it to your Ramen noodle bowl.

Best Homemade Chili Sauce Recipe

The best homemade chili sauce recipe is easy to make, and it’s a great way to customize your favorite chili recipes. Whether you’re making your own chili or using a premade mix, this homemade chili sauce will add the right amount of heat and flavor.

Chiu chow sauce or chao zhou sauce, is a condiment that you’ll want to put on everything. A chili oil with lots of garlic, you won’t believe how good it is.

by: kaitlin

course: condiments

cuisine: chinese

Chiu Chow Chili Sauce


PREP:30 minutes

COOK:1 hour

TOTAL:1 hour 30 minutes


  • 15 fresh chili peppers (e.g., Thai bird’s eye chilies but adjust to taste / pepper type)(thinly sliced)
  • 2 teaspoons salt (or to taste)
  • 2 heads garlic (peeled)
  • 1¼ cups neutral oil (like vegetable or canola)
  • 1 cup Sichuan chili flakes
  • ½ teaspoon sugar
  • 2 tablespoons soy sauce


  • Slice the fresh chili peppers thinly. Place into a mortar and pestle along with 2 teaspoons salt. Grind and mix thoroughly with the pestle—you don’t need to form a paste, just break down the peppers slightly. This is my shortcut for salt-preserved chilies. I’m not really sure if it actually approximates salt-preserved chilies, but it does add really great spice and texture! Set aside and prepare the rest of your ingredients.
  • Mince the garlic. I used a garlic press; a food processor also works well. Then again, nothing wrong with old-fashioned elbow grease!
  • Heat ½ cup of your oil in a small saucepan over medium heat. Add the garlic. Stir and let fry gently until the garlic turns golden yellow in color. The goal is to cook off the moisture and allow the garlic to soak up the oil—like a confit. It should NOT become crisp or fry intensely at all. You may need to reduce the heat to medium-low / low. 
  • When the garlic is ready (about 30 minutes later, give or take 10 minutes depending on how cautious you’re being), add the salted chilies. Stir and let fry gently for another 5-10 minutes, again watching closely so as not to burn the oil and spices.
  • Next, add the last ¾ cups of oil to the saucepan to heat through. Too much oil early on in the process makes it more difficult to evenly fry the garlic and chilies, which is why we started with only 1/2 cup.
  • Now add your chili flakes and sugar. Stir to combine. Finish off with 2 tablespoons of soy sauce, and you’ve got a delicious jar of homemade chiu chow oil! (Feel free to re-season with up to a teaspoon of additional salt if needed. You may want to wait until it’s cooled first to get a more accurate read on the flavor.)
  • Transfer to a clean jar. In our experience, the sauce stores well at the coldest part of the refrigerator (e.g., in the way back) for a good 2-3 months. And, of course, always dip into it with a clean spoon/chopsticks to preserve it. If there’s any foul smell or the sound of gas escaping when you crack it open, discard it. But we’re betting it doesn’t last past the 2-week mark!


Makes about 2 1/2 cups sauce. Nutrition info is for 1 tablespoon. 


Calories: 64kcal (3%) Carbohydrates: 1g Protein: 1g (2%) Fat: 7g (11%) Saturated Fat: 6g (30%) Sodium: 167mg (7%) Potassium: 11mg Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 50IU (1%) Vitamin C: 0.5mg (1%) Calcium: 3mg Iron: 0.1mg (1%)

Health Benefits of Chili Pepper

Health benefit of chili peppers is that they help to reduce inflammation in the body, which can lead to many health problems such as heart disease, arthritis and diabetes. Reducing inflammation will also help you maintain a healthy weight because it reduces cravings for food that is high in fat or sugar.

1. Improves Digestive Health and Metabolism

One of the biggest advantages of capsaicin is its contribution to gut health and weight loss. Contrary to popular belief, chili peppers can actually be an anti-irritant to your stomach and a great way to treat stomach ulcers.

Secondly, chili peppers, especially in its powder form, is rich in antioxidants and other compounds that can soothe other digestive issues, like upset stomachs, intestinal gas, diarrhea, and cramps. Peppers are able to accomplish this because they stimulate gastric juices and work against the acidity in your digestive tract.

Thirdly, chili peppers can accelerate your metabolism. By speeding up your metabolism, you curb your cravings and improve the rate at which you burn fat. In general, it is thought that the consumption of chili peppers along with other healthy lifestyle practices can improve weight loss.

2. Alleviates Migraines

Capsaicin from chili peppers has also shown potential in treating headaches and migraines. According to a study by the American Academy of Neurology Annual Meeting in Philadelphia, 18 patients with headache diagnoses were treated with an intranasal capsaicin.

As a result, 13 patients had full relief. Majority of the other patients experienced some relief, and only one patient had no relief. The researchers found that the capsaicin desensitizes the trigeminal nerve and decreases the CGRP–both of which are responsible for creating migraine pain.

3. May Reduce Risks of Cancer

Chili peppers also present a potential natural remedy for fighting cancer. According to the American Association for Cancer Research, the capsaicin and antioxidants in chili peppers can kill cancer cells in leukemia and prostate cancer. This is largely due to the high antioxidant and anti-inflammatory properties of chili peppers.

For example, in the case of prostate cancer, capsaicin reduces the growth of prostate cancer cells by triggering a depletion of the primary types of cancer cell lines. Similar effects can be found in breast, pancreatic and bladder cancer.

4. Fights Fungal Infections, Colds, and the Flu

The characteristic red color of chili peppers is an indication that it is rich in beta-carotene or pro-vitamin A. Vitamin A is key in maintaining a healthy respiratory, intestinal, and urinary system. Also, vitamin A and vitamin C in the chili peppers are vital in building up your immunity against infections and illnesses.

If you suffer from congestion or allergies, a capsaicin nasal spray can help relieve your symptoms. Moreover, capsaicin has a number of antibacterial properties that can fight chronic sinus infections.

If you are suffering from a high fever, hot chili peppers can not only relieve the pain, but they can also stimulate the immune system to fight off the virus.

Chili peppers can also be used for their anti-fungal properties. Specifically, it can kill food pathogens, bacteria like H. pylori and cure a number of inflammatory bowel diseases.

5. Provides Joint Pain Relief

In addition to being a natural source of pain relief for headaches and migraines, chili peppers can be used to reduce joint pain. Essentially, you can apply the chili pepper to the skin to reduce the presence of chemical P. Chemical P is the compound responsible for transmitting pain messages to the brain.

Capsaicin binds with pain receptors and induces a burning sensation that may desensitize your pain receptors over time. In this way, capsaicin acts as a pain reliever. Typically, it can be used to treat shingles, joint pain, and HIV neuropathy.

FAQ About Chili Paste

  1. What is chili paste?

Chili paste is made from dried chilies and is contains a deep, robust flavor profile. It is an essential in Texas Red Chili and adds spice in other dishes.

2. Is chili paste spicy?

Chili paste has a thicker consistency than hot sauce and the flavor can vary depending on the brand or recipes. In some cases it is spicy and in others it is on the sweeter side.

3. What is chili paste substitute?

If you do not have chili paste on hand or do not have the time to throw a batch together, here are some decent substitutions that will add heat and flavor in a pinch:
– Sriracha sauce
– Your favorite brand of hot sauce
– Add red pepper flakes, chili powder and/or cayenne pepper to a can of tomato paste
– Red pepper paste (1 Tbsp sugar + 1 tsp soy sauce + 2 tsp red pepper flakes)

4. How to preserve chili paste?

Store chili paste in an air-tight container in the fridge for up to 2 weeks.

5. What is Calabrian chili paste?

Calabrian chili paste is made from calabrian chiles which originate in Calabria, Italy. These peppers are vine-ripened and are deep red in color. They are often infused into oils, pastes and vinegars and are extremely flavorful.

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