Chili Paste

by Editorial Staff

A very popular sauce in all Asian countries. It is prepared from dry or fresh hot peppers and served mainly with meat dishes. Chili paste has become popular in our country as well.

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Sauce
Servings (Default: 10)

Ingredients

Red Chili Pepper – 300 Grams
Garlic – 10 Cloves
Sugar – 3 Tbsp. spoons
Vinegar – 3 Tbsp. spoons
Allspice – 3 Pieces

Instructions

This recipe for making chili paste is very simple, we need a minimum set of products. First, peel the pepper and garlic.
Pepper should be peeled from membranes and cut lengthwise.
We send all the ingredients to a blender and grind until smooth, puree.
At the very end, add the pepper pod so that there are small pieces.
Now we send everything to the stewing container, add salt, sugar and vinegar and bring to a boil, simmer for several minutes on low heat.
After that, the sauce should be cooled and only then served. Since vinegar was used for its preparation, the sauce can be prepared for the winter. Roll up the necessary part in small containers and send it to the pantry for the winter.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.