This homemade spicy garlic chili paste combines minced garlic, ginger, shallots, and red chilies infused with fragrant scallion oil, creating a versatile condiment that elevates noodles, rice, and stir-fries with bold, layered heat.
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In a food processor, pulse the peeled garlic cloves until finely minced. Transfer the minced garlic to a large, heat-proof tray and spread it out.
Add the baby ginger and peeled shallots to the food processor and pulse until finely minced. Add this mixture to the tray with the garlic.
Add the red chilies to the food processor and pulse until finely chopped. Add the chopped chilies to the tray.
Mix all the minced ingredients in the tray together until well combined.
Cut the bunch of green onions in half.
Pour the neutral oil into a pot or wok and heat over medium-high heat. Add the green onions and fry until they are browned and fragrant.
Once the green onions are fried, remove and discard them, leaving the infused oil in the pot.
Back at the tray, use chopsticks or a skewer to poke several holes through the chili mixture. This will help the hot oil penetrate and cook the mixture evenly.
Season the chili mixture with salt.
Carefully pour the hot scallion-infused oil over the chili mixture. It will sizzle intensely.
Stir everything together until the hot oil is fully incorporated. Allow the paste to cool completely before transferring it to a clean jar for storage.
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for 3 months. Use a clean spoon each time to prevent contamination.
Yes. Store it in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. The flavors mellow slightly over time.
Use fresh red chilies like Thai bird's eye, serrano, or Fresno for moderate heat, or adjust quantity based on your heat tolerance. Dried chilies can be rehydrated and used if fresh are unavailable.
Heat the neutral oil until shimmering, then pour it over the minced ingredients to bloom the flavors. Let it cool completely before storing to prevent spoilage.
Yes, this recipe is naturally vegan and vegetarian as it contains no animal products.
Reduce the quantity of red chilies for milder heat, or add more for intense spice. You can also remove seeds from chilies before mincing to lower heat.
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