SPICY CHILI PASTE

Soon after the new year of 2025, I turned on netflix to see what I could binge watch. Luckily, I came across a 2020 show called Time to Eat. This show focuses on efficient ways to prepare meals for busy individuals or families, while freeing up time so they can spend with loved ones. I was immediately captivated by the working mom and wife who daily buy prepared food for her and her husband and the prepare two separate meals for each of her children. This level of accommodation was exhausting, inefficient and not sustainable, since she also worked full time. The chef taught her how to prep instant soup using vermicelli rice noodles, veggies (peas, mushrooms), and this spicy chili paste. Although I loved the idea of making a healthier version of ramen noodles, I was really intrigued by this spicy chili paste. I’ve seen videos of chili oil but this spicy chili paste really inspired me to go in the kitchen and recreate the dish. The main differences beween my spicy chili paste and the one on “time to eat” is that I use a lot more spices, I added roasted garlic, and I make my own chili oil/sauce instead of using pre-packaged chili sauce.

INGREDIENTS:

• 2 large yellow onions
• 2 garlic bulbs
• 2 roasted garlic
• 2 dried arbol chili with seeds
• 2 dried guajillo chili with seeds
• 2 dried ancho chili with seeds
• 1/4 cup brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp lemon pepper
• 1 tsp sea salt or pink Himalayan salt
• 1/4 tsp black pepper
• 1 tbsp Bragg’s Liquid Aminos
• 1 tbsp reduced balsamic vinegar or balsamic vinegar glaze
• 1/2 cup extra virgin olive oil
• 3 tbsp of extra virgin olive oil

DIRECTIONS FOR ROASTED GARLIC

1. Rinse the garlic bulbs and pat them dry with a paper towel.
2. Slice of the tops of the garlic bulbs.  This makes it easier to squeeze out the garlic paste after the garlic has finished roasting.
3. Drizzle a generous amount of olive oil onto the bulbs of garlic.  Massage the oil onto the skins of each garlic.
4. Season the tops of the garlic with salt and pepper.
5. Wrap the bulb of garlic in parchment paper and then bake in a frying pan on 375 F for 30-45 minutes or until the garlic bulb is soft.
6. Once the garlic cools off, you should be able to squeeze out the a buttery garlic paste.

DIRECTIONS FOR CHILI OIL (aka chili sauce)

1. Warm up 1/2 cup of olive oil on medium to high heat
2. grind up the dried chili with their seeds using a coffee grinder
3. add the hot oil to the chili flakes. Be careful!
4. I did not trust the process, so I sauteed my chili sauce a little longer in a frying pan.
5. Salt to taste

DIRECTIONS FOR THE SPICY CHILI PASTE

1. remove the skin from your onions and 2 garlic
2. Use a food processor to finely chop up your onions and garlic
3. Warm up a skillet then add 3 tbsp of extra virgin olive oil
4. Add your onions and garlic to the skillet with a little salt
5. Sauté your garlic and onions for until completely sweated. Stir constantly.
6. Now start adding in your spices, roasted garlic paste, chili oil, reduced balsamic vinegar, brown sugar, bragg’s liquid aminos. I estimated the measurements for the spices so feel free to adjust them according to your taste buds.
7. Saute the spicy paste until it thickens. Stir constantly.

Fun fact: a spoonful of the spicy chili paste will definitely clear up your sinuses.

How to use: use the chili paste for soups, stews, marinate meats, tofu, asian inspired dishes, or anything you want to add a flavor boost.