Description
This homemade chili ginger garlic paste is made with fresh serrano peppers, garlic, and ginger, then frozen into convenient portions for adding bold flavor to curries, soups, stir fries, marinades, and more.
Ingredients
- 18-20 serrano peppers
- 8-10 garlic cloves, peeled
- 4-inch piece of ginger root, peeled
- 2 to 3 tablespoons water
Instructions
Cut your peppers in half lengthwise. Remove as many of the veins and seeds as you want depending on how spicy you’d like it. My peppers were quite hot so I ended up removing most of the veins and seeds. Roughly chop the ginger root and garlic cloves.
Add all of the ingredients to a small blender or food processor and blend until smooth. Portion the paste into an ice cube tray. Place the tray in the freezer and allow it to freeze overnight.
The next day, remove the tray from the freezer and remove your frozen cubes of chili paste. Add your frozen cubes to a freezer safe bag then squeeze as much air out of it as possible before sealing. Place that bag into a second freezer bag (double bagging will help deter freezer burn) and seal. Label with the date and your contents.
When you want to use the paste, you can either use it directly from the freezer or thaw it first in the fridge.
If kept frozen, the chili ginger garlic paste will last 6-12 months.
Notes
- You can use whatever hot pepper you like here in place of the serranos. Jalapenos, Fresno peppers, and habaneros are all great options. Use what you like!
- My peppers were quite hot so I ended up removing the veins and seeds. Pro-tip: If you happen to have a grapefruit spoon, it’s perfect for this task!
- This yields about 1 heaping cup of paste depending on how large your peppers are (my serranos were on the smaller side). Divided into a standard ice cube tray, this makes around 8 to 16 cubes depending on how big the compartment is for each ice cube in your tray.
- Prep Time: 15 minutes
- Category: condiment