Homemade Red Chilli Paste Recipe (Cili Boh)

This homemade red chilli paste recipe is going to save you a lot of time. It’s a handy, basic recipe that can be used as an ingredient in so many East and South East Asian recipes.

Estimated reading time: 9 minutes

Red Chilli Paste

Cili Boh

In Indonesia, the go-to red chilli paste for cooking would be sambal oelek. But in Singapore and Malaysia, we use cili boh.

The most basic cili boh contains only fresh or dried red chillies, salt and the oil it’s fried in. In fact, fresh chilli boh sold in wet markets is usually just the red chillies ground to a paste with a grinding stone, what we call batu giling. It’s not fried at all. Just like sambal oelek.

This is the one we always used, bought from the wet market in Holland Drive.

  • batu = stone (pronounced ba – too)
  • giling = roll (gee – layng)
  • cili = chilli pepper, the way it’s spelt in Malay

When my grandma made it at home, she’d add onion, garlic, sugar and sometimes candlenuts. This produces a richer and more aromatic cili boh than the basic one. And that’s the version I’m giving you here.

Homemade Red Chilli Paste

So many East and South East Asian recipes call for a teaspoon of chilli paste here, a tablespoon there. So, rather than grinding it up from scratch each time, make this red chilli paste up and keep it in the fridge.

You’ll have a time-saving ingredient whenever you need it. And your final dish will have a deeper, more well rounded flavour than when using fresh chillies.

When I first wrote this recipe back in 2013, I gave you the recipe for the long and slow cooking paste, as I’ve always made it. But over the years, I’ve had so many requests for a quicker paste and using fresh chillies that now,

you get 2 recipes for the price of 1 when you visit this page, a quick version and a low and slow!

Red Chilli Paste 1

This is a speedy one that we cook for the briefest of times, using dried or fresh chillies, resulting in a light flavour and aroma, retaining much of the freshness of the chilies, garlic and onion used, with a hint of sweetness from the onion.

This quick red chilli paste is best used as a cooking ingredient, as it very much retains the raw taste of the ingredients, namely the chillies, onions and garlic.

If you want, you could make a basic cili boh here. Just use the chillies, salt and oil.

Chilli Paste 2

This is indispensable in my kitchen. The key to this second homemade chilli paste is in the frying of the paste. In Malay, we call this tumis and the longer the cooking time, or the tumis time, the deeper the aroma and flavour, and the darker the colour.

For this second version, you want to cook for a minimum of 1 hour. I like to go for an hour and a half to two, if I have the time.

You can use either fresh red chillies or dried ones in this second paste. Dried chillies will always give you a deeper aroma and flavour, however, as we are cooking for a long time here, that doesn’t really matter.

In this long cooking one, the pot you cook it in makes a difference to how dry your paste will be. In a wok, given the wider nature of the cooking pot, your chilli paste will dry up quicker and will most likely need more water.

Homemade Red Chilli Paste

How to use either Chilli Paste

  • as a marinade (think roast and barbecue – meat and vegetables)
  • it makes a great sandwich flavour filler or a spicy spread
  • use our red chilli paste as a condiment with rice, noodles and so on
  • in Singapore and Malaysia, we use it as a cooking ingredient for stir fries, omelettes, pies and tarts
  • jazz up the good old mayo and any salad dressing

It is a pretty spicy paste, so when using this homemade chilli paste in another recipe, a small amount goes a long way.

Use this red chilli paste to make Sambal Hae Bee, a spicy dried shrimp relish. You’ll find the recipe on my other blog, Singaporean and Malaysian Recipes.

Start at the “Cooking Sambal Hae Bee Step”.

Sambal Hae Bee in white bowl
Sambal Hae Bee

Recipe Ideas

Some recipes that you can use the red chilli paste in, include the examples below. If the recipe calls for a chilli paste, you can do a straight swap. Otherwise, substitute the chilli paste here for the fresh or dried chillies the recipe calls for.

Nasi Goreng Gila (aka Crazy Spicy Fried Rice)
Learn how to cook Nasi Goreng Gila – a super spicy and delicious Malay Fried Rice or Nasi Goreng Kampung that can be ready in less than 15 minutes!
Get the Recipe!
Singapore Chilli Crab
This is on my other site, Singaporean and Malaysian Recipes
Get the Recipe!
Singapore Chilli Crab
Spicy Corned Beef Hash
Corned Beef Hash is a delicious combination of corned beef, cubed potatoes and onions, all cooked on high heat with charred and crispy bits.
Get the Recipe!
Corned Beef Hash

Homemade Chilli Paste Ingredients

The Chillies

Fresh chillies – use whatever variety you fancy, as long as they are red, for a red chilli paste. For a green chilli paste or sambal, take a look at the gallery below.

Dried chillies – this recipe started out life as how to make homemade chilli paste from dried chillies! So, use what you fancy, as long as they are not the smoky type like chipotle. Smoked dried chillies have their own place, like in the Chipotle Paste.

Here’s my global affiliate link for getting dried red chillies on Amazon, if you love online shopping, like me!



Completely optional, most people don’t use them. But they do enrich our cili boh.

Candlenuts are an essential cooking ingredient in some parts of South East Asia. They are used to enrich and thicken dishes, which is its purpose in this homemade chilli paste. Click here to read more. I can only get them online, so am happy to use macadamia nuts which are an almost perfect substitute.

Failing that, a smaller number of cashew nuts will do just as well. You could do away with the nuts completely if you like, you will still get a deep flavour from the long cooking of the second paste.

Here’s my global affiliate link for getting candlenuts on Amazon.

Homemade Red Chilli Paste in a glass jar, dark photo
It gives such an amazing depth of flavour, compared to just using fresh chillies in recipes

Variations on our Red Chilli Paste Recipe

You could add even more flavour to this homemade chilli paste by adding any of the following:

  • Tomatoes
  • Dried Shrimp
  • Shrimp paste

How to use Dried Shrimp

Want to know how to used dried shrimp? I've got your covered! Let's take a look at how to use dried shrimp chopped, whole or as floss.
5 from 1 vote
Print Add to Collection
Course: Ingredients
Cuisine: International
Keyword: dried shrimp, ebi, udang kering
Prep Time: 5 minutes
Soaking Time (if needed): 10 minutes
Total Time: 15 minutes
Servings: 2
Author: Azlin Bloor
Cost: £0.30 (US $0.40)


  • kettle for hot water
  • bowl for soaking the dried shrimp
  • pestle and mortar if you're a traditionalist
  • small chopper


  • Tbsp dried shrimp or more as your recipe calls for
  • hot water, enough to cover the shrimp


Soak the Dried Shrimp

  • Put the kettle on and place the dried shrimp in a bowl.
  • Pour very hot water over the dried shrimp to completely submerge them. Cover, and leave to soak for 10 minutes.


  • Follow the instructions as in your recipe, but a general guide is:
    If using as part of a spice paste, just drain the soaked shrimp (no need to rinse) and add to the chopper or mortar and chop or pound away to get your paste.
  • Some recipes call for the shrimp to be pounded to a coarse state. You can do this with a pestle and mortar, or use a chopper, like I prefer.
  • If you want to use the dried shrimp as a garnish or topping, place them in a chopper and pulse until they are shredded and resemble floss.


How to use Dried Shrimp
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!
How to Dry Roast Shrimp Paste
Belacan or Shrimp Paste is made from fermented ground shrimp, sun dried and sold as a cooking ingredient in South east Asia. Find out how to use it in recipes.
Check out this ingredient
Belacan, Shrimp paste

TIP: A chopper, blender or food processor is a must for this as all the ingredients are processed together, then fried.

How long will this Chilli Paste Keep?

If you store it in the fridge in a clean jar, this flavoured cili boh will keep for a week in the fridge. To extend this to about 2 weeks, cover our red chilli paste with a layer of vegetable oil, about 1 cm depth.

You can also extend its shelf life in the following 2 ways:

Canning/Preserving our Chilli Paste

  1. Stick with this recipe and use the pressure canning method. Preserved this way, your paste will last a good 2 years.
  2. Or you can add the juice of 2 limes to this recipe to increase the acid level, and give it a water bath. Increasing the acid level in the chilli paste is in keeping with food safety advice on the preserving low acid level foods like chillies and onions. The lime juice does add a tang to the recipe, but let’s face it, lime juice makes so many recipes taste better! If you are increasing this recipe, be sure to increase the amount of lime juice proportionately too.

Tip: Once the chilli sauce is made, it’s important to save and label it so it’s easier to distinguish and use in the future. The best way to differentiate your sauces is to put a label on the bottle, or if you’re a creative person, you can design your own labels and patterns for custom die-cut stickers to add to your sauce bottles. It makes it easy for you to find and also makes your sauce bottle look beautiful, reflecting your personality and imagination. This is especially important when making it for friends.

Beacuse guess what? It makes the perfect gift for a foodie friend.

I LOVE customising my food labels from these guys!

More Chilli Pastes and Condiments

Head on over to the Chilli Page for more recipes, as well as articles on the odd chilli that I’ve grown over the years. Like the following:

Pilpelchuma (filfel chuma) recipe, a red chilli paste from the Libyan Jews of Tripoli. Spicy, garlicky and tangy, it can be used a condiment and ingredient.
Get the Recipe!
Filfel Chuma (Pilpelchuma), red chilli paste in small white bowl
Click here for Zhug recipe, a Yemeni Green Hot Sauce. It's fresh, it's delicious and only takes 8 minutes, using everyday ingredients!
Get the Recipe!
green chilli paste in clay pot
Salsa Macha
Salsa macha recipe, an oil based chilli and peanut condiment, like chilli oil, or chilli crisp, perfect with so many things!
Get the Recipe!
salsa macha in a white bowl with white spoon

Images by LinsFoodies

Have you shared yours with me yet?

If you enjoy the recipe, drop me a comment and let me know. Feeling like a star? Don’t forget that 5-star rating! Thank you!

If you make this recipe, post it on Instagram and tag me @azlinbloor and hashtag it #linsfood.

Lin xx

Homemade Red Chilli Paste in lass jar, dark photo

Red Chilli Paste Recipe – a very handy basic recipe

This homemade red chilli paste is a very handy basic to have in your fridge. It is a staple in South East Asian kitchens and is used in so many different ways: as a condiment, a marinade and an all purpose cooking ingredient.
Updated May 2023
5 from 1031 votes
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Course: Ingredients
Cuisine: Singaporean and Malaysian
Keyword: spicy
Prep Time: 25 minutes
Cook Time: 5 minutes
Long Cooking Time: 1 hour
Servings: 16 (Makes about 600ml/2 2/5 cups/700g
Calories: 114kcal
Author: Azlin Bloor
Cost: £4.20 ($5.50) for the whole amount


  • 100 g (3½ oz) dried red chillies, non smoky OR 450g (1 lb) fresh red chillies
  • 1 large onion
  • 10 cloves garlic
  • 5 candlenuts, optional (or 5 macadamia nuts or 3 cashew nuts)
  • water as needed
  • 1 tsp palm or white sugar
  • 1 tsp salt
  • 125 ml (½ cup) vegetable oil for frying ¼ cup for the quick chilli paste


Chilli Paste 1 (5 minutes)

    If you are using fresh chillies, go straight to step 3.

    • Put half a kettle on and then start by cutting the red chillies in 2-3 pieces with a pair of kitchen scissors, depending on the size of the chillies.
    • Pour your just off the boil water onto the cut chillies, cover, and soak for 20 minutes.
      At the end of 20 minutes, drain the chillies, giving them a quick rinse and shake to lose the seeds, if you like.
      You could also save the soaking liquid to use to blend the chilli paste, but I prefer to use fresh water.
    • Place the chillies, onion and garlic in a chopper and add enough water to allow you to blend to a paste.
      As you'll be frying the paste in oil, you don't want it to be too runny.
    • Heat only about 60ml/ ¼ cup oil in a deep wok or saucepan, then add the ground ingredients, the salt and the sugar. Fry on medium heat for 5 minutes, uncovered, stirring occasionally. It's done.
    • Let cool, then store for up to 2 weeks in the fridge.

    Chilli Paste 2 (1 hour 3 minutes)

      If you are using fresh chillies, go straight to step 3.

      • Put half a kettle on with about 500 ml (2 cups water) and then start by cutting the red chillies in 2-3 pieces with a pair of kitchen scissors, depending on the size of the chillies.
      • Pour your just off the boil water onto the cut chillies, cover, and soak for 20 minutes.
        At the end of 20 minutes, drain the chillies, giving them a quick rinse and shake to lose the seeds, if you like.
        You could also save the soaking liquid to use to blend the chilli paste, but I prefer to use fresh water.
      • In the meantime, peel and quarter the onions, and peel the garlic.
      • Drain the chillies and place everything apart from the oil, in a blender. Add enough water to allow you to blend to a paste.
        As you'll be frying the paste in oil, you don't want it to be too runny.
        However, the long and slow cooking means that you may have to add a splash of water towards the end if it gets too dry.
      • Heat the oil in a deep wok or saucepan, then fry the chilli paste on medium heat initially for about 3 minutes until fragrant.
      • Lower the heat and cook for an hour, uncovered, stirring every 15 minutes or so. In the last 15 minutes, you might have to stir a couple of times more, as the chilli paste starts to dry up.
        If it starts getting too dry and is catching (burning) at the bottom, add a splash of water (about 60 ml/¼ cup) to allow you to keep cooking the paste for the full hour. Use less if you only have 10 minutes or so to go.
      • Let your cooked red chilli paste cool to room temperature and store in a clean jar in the fridge; it will last up to 2 weeks in the fridge. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.

      Use this red chilli paste to make Sambal Hae Bee on my other blog, Singaporean and Malaysian Recipes.



      Time and portions given here are for Chilli Paste 1. The prep time of 25 minutes includes the soaking time.
      If you cook your chilli paste in a wok, as I sometimes do, you’ll probably need more water, given the wide, shallower and open nature of your wok.


      Serving: 2Tbsp | Calories: 114kcal | Carbohydrates: 6.5g | Protein: 1.1g | Fat: 9.9g | Sodium: 152mg | Fiber: 2.3g | Sugar: 3.3g | Vitamin A: 82.8IU | Vitamin C: 3.3mg
      Did you make this recipe?Mention @azlinbloor and tag #linsfood!
      Made it? Upload your photosMention @azlinbloor and tag #linsfood!

      Share this with someone who'll love it!

      123 thoughts on “Homemade Red Chilli Paste Recipe (Cili Boh)”

      1. I was so happy to find this recipe as I have a vinegar allergy, but how do you avoid the pepper fumes when cooking? People mentioned using very spicy peppers and I am wondering if it is an issue.

        I also have a nut (and seed) allergy. Is there something I could try substituting for the candlenuts?

        Thanks for your help!

        1. Hi Reva, you can leave out the candlenuts completely. I make so many sambals like this one and don’t use the candlenuts. The long cooking time plays the biggest part in the flavour of this red chilli paste.
          As far as the pepper fumes are concerned, the hotter the chillies, the more pungent the fumes to a certain extent. So if you use milder chillies, it will be slightly less potent.
          One thing you can do is to put a lid on, leaving it just slightly off the edges to allow steam to pass. This will cut down on the strong fumes. The chilli paste will take longer to dry out though.
          I hope that helps. Let me know if you have any other questions.

          1. 5 stars
            Hi Azlin
            Thanks a million for the¡is recipe . I made it last year and gave little pots of it as presents. EVERYone loved it. I will be doing it again this year. Thanks so much. I used to live in Singpore and it reminds me of there. Thanks again

      2. So glad I found your site. Will make these pastes tomorrow thank you so much. very interesting information and detail. Including the questions. Just one query from me: for the long cook can I speed it up with the microwave without spoiling the flavour?

        1. Hi Vi, yes, it can be made in the microwave oven, shouldn’t affect the taste. I’d start on the stove though, with the initial frying of the paste in oil. Do this for 10 minutes, then transfer to a microwave safe dish, cover and cook away. I’ve not done this before, but maybe 15-20 minutes? Just a guess. Be sure to stir at least a couple of times while cooking. And might want to hold your breath when you lift the lid, it’ll be spicy on the nose.
          Let me know how it goes, I’m curious.

      3. Hi there!
        Thank you very much for the recipe, I had a lot of fun making it!
        Anyway, I might have underestimated the heat of my chili (I think they are called scorpion something, but I don’t really remember) and now the paste is so hot that it’s basically impossible for me to eat.
        Are there some tricks to decrease the effect of capsaicin? I read about using sugar or lemon juice, would adding them to the paste help somehow?

        1. Hi Alice, scorpions are crazy hot!
          We are going to have to change the chilli paste somewhat to reduce the heat level. How much you use of the added ingredients below will depend on how much of the chili paste you made.
          If you have about 2 cups worth (500ml), you’ll need:
          1. sugar – about 2 Tbsp
          2. chopped tomatoes – 1 can (14oz/400g)
          3. lime or lemon juice – however much you fancy, start with 1 Tbsp

          Pour the chopped tomatoes in a saucepan and bring to a simmer.
          Add the sugar and cook for 10 minutes, covered until it’s a little dry. You could use a potatoes masher to mash the chopped toms for a smoother feel. Or puree it with a blender.
          Add the lime or lemon juice and taste. Add a little salt to ensure that it’s not bland.

          Now you are ready to mix the above into your chilli paste.
          You could add 1 Tbsp at a time or just use the whole thing.
          This will make your chilli paste less spicy, but it will still be hot because you’re using scorpions, one of the hottest chillies in the world.
          You could add more sugar if you think it’s not too sweet, but not too much.

          The bonus here is that your chilli paste has a high level of acid, making it perfect for a water bath and storing.

          I really hope this helps.

          1. Hi Azlin,

            Thank you loads, it was very kind of you to explain the procedure step by step!
            I tried an worked out just fine 🙂 it is still very hot but way more manageable than before!
            Now I’ll remember the scorpions forever lol

            With love,

      4. Hi!
        This looks delicious, if I can this by Water bath method and increase the acid level by adding vinegar, what is the shelf life of this then. Also can the garlic be increased slightly more?

        1. Hi Tanu, if you increase the acid level and give it a water bath, it will keep for a whole year if left unopened. Once opened, store in the fridge and use within a month.
          And yes, you can definitely increase the garlic, especially if you are going for the longer cooking time, as the garlic flavour will have time to come together with everything else.

      5. 5 stars
        I have never made red chili paste at home before. I am excited to make it and give it a try with some various dishes! Thanks for the share!

        1. Hi Azlin
          The 1cm vegetable oil you put on top of the chilli to preserve it do you need to pour away whenever you want to use it? Do you need to replace the oil every 2 weeks if I don’t cook every week?

          1. Hi Odelia, you don’t have to throw the oil away, you could incorporate it in whatever you are cooking, or try to get as much paste without the oil as possible. But you do want to top it up with more oil.
            Basically, we want to ensure that the top of the paste isn’t exposed, to reduce its exposure to air, which will prolong its life.

      6. Hi thanks for this recipe. I made it yesterday and can’t wait to start using it. Can you give me some ideas on how to do that like on a stirfry.

        1. Hi Nihari, if you want to use this in a stir-fry, whether noodles or otherwise, fry it along with the onion and garlic before adding the other ingredients in. 1 teaspoon should be enough for 1-2 people. Unless you want it really spicy.
          Here are some examples you can use this chilli paste in:
          Curry Devil – just sub 1 Tbsp of chilli paste for the chillies in the spice paste.
          Sambal Fishball – 4 Tbsp of chilli paste for the chillies in the paste.
          Mango Sambal – 1 Tbsp of chilli paste for the chillies in the recipe.

          I hope that helps.

      7. I made this out of 11 oz dried chilies, minced garlic, 2 sweet onions, sugar, salt, 5 smallish pickled jalapeños with its juices from the can, left out the nuts. We will see how it turned out. Leaving that to my husband.

            1. Hi Dessie, the amount of added ingredients is pretty flexible.
              Shrimp paste – depends on how much you like it. I am a huge fan, so I would use 1 tablespoon. It gives a lovely depth to this chilli paste. If you’re not sure, 1 tsp or half a Tbsp.
              Tomatoes – now this depends on whether you want to turn this into a tomato-ey chilli paste (sambal) or just add a little flavour.
              For a little tomato flavour, 4-5 medium sized tomatoes will be perfect. If you want it to be little more like a spicy pasta sauce, then I would use a dozen. You could even use 1 whole can of chopped tomatoes, about 400 g/14 oz.
              I hope that helps.

      8. Celia Hartley

        Hi I would like to try your recipe this weekend but would like to know at what stage do I add the lime juice to the cooked variation. Thanks in advance.

      9. 5 stars
        Hi Lin, I’ve made this twice now in the last few months, can’t get enough of it. I use it in EVERYTHING! Got a question for you. What if I use chipotle chilis or other smoky ones? I’ve also made yuor chipotle paste which I totally love, btw!

        1. Hi Lieve, it won’t really work, I’m afraid. Chilli flakes don’t have as much actual chilli skin in them, the ratio of seeds to skin is rather high.
          You are better off using fresh chillies for it, if you can get them.

        1. Hi Ruchi, you can, if you want to, as the recipe doesn’t call for many of them. Just 1 tablespoon of pine nuts will do. Or 2 pecans.
          However, if you can’t get candlenuts or macadamia nuts, I would just leave the nuts out completely. You will still get a delicious chilli paste, as it’s going to be cooked for a long time.

      10. Shamira Rochford

        5 stars
        Hi, I had bags of Birdseye chillies in the freezer so used them for this recipe. Wow, packs a mighty punch! I think next time I will scrape out some of the seeds to make it a bit easier on the throat.
        Great recipe though, and a fabulous way to use up lots of chillies.
        Thanks so much.

        1. Oh boy, that would have packed a bit of heat, Shamira! I don’t think I’d dare make it with just birds eye chillies! Losing the seeds definitely the way to go. I’m glad you liked the recipe, thank you for taking the time to drop a comment, and it’s a pleasure.

          1. The common misconception is that the seeds of peppers are the culprit for the heat. It is actually the membrane that contains the compound for the heat. With using dried chillies, you cannot remove that so the only way to reduce the heat is to use a cooler variety or use fresh and remove the membrane

            1. Thanks Robert, but I’ll have to correct you on that. I am fully aware of what causes the heat in chillies. You can most certainly remove the white placenta, which contains the capsaicin glands, in dried chillies, because we soak them before using. All you need to do is scrape the inside, which is what I do with larger dried chillies. With smaller ones, it’s far too much work.
              Removing the seeds does make a difference to the heat level, for the simple reason that they are inevitably coated with the capsaicin, as they are in close contact with the placenta.

        1. Hi Meera, if you store either in the fridge in a clean jar, it will keep for a week in the fridge. To extend this to about 2 weeks, cover the chilli paste with a layer of vegetable oil, about 1 cm depth.
          You can also give it a water bath, and this should extend its life to a few months without having to keep it in the fridge. Just somewhere dark and cool until needed.

      11. Richard Burrough

        5 stars
        Thank you for this recipe. I have so many dried chillies from the summer, and this will be perfect for it.

        1. Thanks for the recipe, I’m really looking forward to making it! If I add dried belachan to chili paste 2 recipe, how much would you recommend I add?

          1. A pleasure, Xin. I would use 1-2 tablepoons of belacan in this, but I like lots of belacan in my recipes. You might want to start with 1, and see how it goes.

            1. Hi Azlin, have loved reading through the recipe and am so excited to try it out with the surplus of chillies we have in the garden.
              My brother is allergic to all nuts except almonds and I was wondering what I could substitute the nuts for?

      12. Gabby Johnson

        5 stars
        Thank you for this recipe and video. I can’t wait to make it. Do you have a post on how to dry peppers at home?

      13. Thank you for what looks like a great recipe. One question though. In the Chile Paste 2 recipe I don’t see you using the salt or sugar? Am I to assume you add it to the chile/onion/garlic mixture before frying?

        1. Thank you, Meli. That was my bad, I’ve edited and added it to step 7, as you lower the heat to cook it for a while. The edit may take a few hours to show up if you read this reply quickly! 🙂

      14. Roger Henderson

        5 stars
        Thank you for this recipe. I have so many dried chilies from last year, just made a huge batch and freezing.

        1. 5 stars
          JUST from Reading the recipe details am so excited can’t wait to make both recipes and start dazzling my mouth and of my family and friends in Soweto. This is gonna be a game changer to our african food.

      15. 5 stars
        Thanks Azlin, just made double the recipe. The house smells so yum, if a bit spicy! Very easy to follow.

      16. Sandeep V Menon

        How can I “tweak” the recipe so that I can store it for a longer period?
        I mean without using preservatives and upto a max period of 3 months

        1. Hi Sandeep, I’ve had a couple of readers give me some advice over the years. These are folks who have a lot of experience in canning. This is what they say:
          1. Sterilise the jars, lids and seals.
          2. Make sure the lid and seal are completely dry. I do this in the oven.
          3. Fill the jars and seal tightly.
          4. Bring a pan of water to boil, and place the sealed jars in the boiling water, completely submerged.
          5. Boil for 10 minutes, then leave them in the hot water for 5 minutes more after turning the heat off.
          The chilli paste should be perfectly fine for 3-6 months.

          How to sterilise jars:
          Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
          Wash the jars and lids in hot soapy water.
          Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
          Leave the jars and lids in there, bring them out only when you are ready to fill. Be careful, as they’ll be hot.

          Read more about water baths on this site: https://www.freshpreserving.com/waterbath-canning.html

          I hope that helps.

      17. Karen Hathaway

        We have a lot of cayenne chillies that we have just picked off the plants in the greenhouse. They are fairly dried. Are these a suitable chilli and I don’t think we would use all the paste in 2 weeks. Are both recipes suitable for freezing, perhaps in ice cube trays?

        1. Hi Karen, yes, cayenne are perfect, as you get the flavour and just the right amount of heat level. You can freeze both pastes, but be sure to cover the trays to prevent freezer burn. I use regular clingfilm.

      18. George Simon

        Thanks Azlin, I made both the pastes with the red chillies from the garden. I use the fresher one for cooking and the other one for eating. Really, really good. I am going to look at your other pastes now, cheers.

        1. Help, I’ve made the chili paste 1 but I don’t know how I can use it in food or cooking. Any Specific recipes or ideas for what it tastes good with?

          1. Hi Sandra, the chilli paste is essentially a cooking ingredient, although it can also be used as a condiment (think dips and sauces).
            It can be used in any Asian/Oriental style recipe that calls for red chillies (chilli peppers) or chilli paste as an ingredient. Substitute the chilli peppers with this chilli paste.
            It will enhance the recipe by giving you a deeper flavour. One of the best ways to use this chilli paste is in stir fries, whether it’s noodles, vegetables or a meat stir fry, like these:

            It can also be added to stews and curries for heat and flavour:
            https://www.linsfood.com/devil-curry-curry-debal/ (substitute the red chillies with this paste)

            2 of my favourite ways:
            1. adding it to mayo
            2. adding it to salad dressings – make a great spicy potato salad

            I hope that helps. I’ll look into posting recipes that use this chilli paste specifically.

      19. Hi Azlin, just wanted to let you know that we made this yesterday with fresh chillies from the garden. It really is amazing. I mixed it with some mayo for our sandwiches, and you are right, really delicious. We are planning to make some noodles with it today, and I would really like to try that prawn dish of yours. thank you!

      20. Chris Block

        Thank you, I just made a big batch of this and am looking forward to using it in recipes in the coming week. It smells really good!

      21. Steve Tensel

        Thanks, this is really great. Just got a whole lot of dried chillies from the wholesale place and got carried away! I’ll be making this over the weekend, definitely.

      22. I love South East Asian food and this is just the sort of recipe I need in my fridge! Thank you, off to buy a bag of dried chillies tomorrow!

      23. Thank you for this recipe. I do remember it from when you only had the dried chili peppers on there! I’m really pleased to be able to use our chili harvest for this. And you other chili recipes are great too. Planning to try them all out slowly!

      24. Thanks for the recipe, I made version 2 long cook method with Haberno Chillies , it is a fiery paste!
        I would like to store the paste for longer than a couple of weeks, will the paste be able to be preserved by bottling in sterilised jars , and stored till required, out of the fridge.

        1. Hi Garry, with habanero – I’m not surprised! Thanks for your question.
          I’ve tried to preserve this using that simple method and have never been successful. Even when I add a good layer of oil over it, sometime during week 2-3, I’ll find mould in the jar. The only thing that has worked is adding half a cup (125ml) of vinegar to the recipe, then once the jars are all packed, to give them a water bath. As the recipe stands, because of its low acid content, only pressure canning will do.
          On the Tomatillo Salsa Verde post, I touch on this a little, with links to canning/preserving sites: https://linsfood.com/mexican-salsa-verde-green-tomatillo-salsa/

      25. Carol Manfred

        This is really fantastic! I remember my mum having something very similar that she would use for everything. Thanks for the recipe, I plan to make it this weekend.

      26. Thanks a lot for the nutrition information but it looks like there may be an error: 450 servings at 1 gram per serving seems like an awfully small amount to measure, but regardless of the serving size I think the calories listed (206.4) must be for the whole batch, surely not per serving. If 206.4 kcal is for the whole batch then 1 gram would have 0.45 kcal, and that works out to around 6.42 kcal per Tbsp or 2.14 kcal per tsp @ 28 grams per ounce.

        What volume of milliliters do you get from each version? Obviously the short cook will be larger and the long cook one will be dryer and smaller.


        1. Hi Melanie, thanks for your feedback and questions. The nutritional info was for the whole batch, I hadn’t noticed the 450 for servings.
          I’ve changed that into 20 servings, temporarily.
          As they are both fairly thick pastes, weight was always the easier measurement. The water in paste 1 is optional, and the amount also does depend on the chillies.
          On my list of things to do is to redo both recipes with step by step pics, as requested by some readers. I shall also do a ml measurement for both and most likely, do Tbsp serving counts for the nutritional info.
          Hopefully, that will be done sometime next week, as I’m just about to start filming a 5-recipe chilli course.

      27. David McNeil

        Wow, I really love this recipe. Have so many dried chillies from last summer. I wonder if you could do some step by step pictures and perhaps more recipes that I can use this paste in? Thank you.

        1. Hi David, I’m glad you do, it’s a much loved recipe from my childhood. You’re not the first person to ask. I will get on the step by step pics soon, and yes, I will certainly suggest more recipes that use this recipe.

      28. Nigel Alderson

        Wow, this is simply amazing! I’ve been looking at a few different types of pastes and yours sounds so rich, despite the few ingredients. I like the long cooking idea.

      29. Thank you for this wonderful recipe. I have a lot of fresh chili peppers growing. Can I use fresh ones to make this paste?

        1. Hi John, yes, you definitely can, if you are going for a short cooking time, that’ll have a very raw taste and smell, so will be perfect as a cooking ingredient.

      30. Anisa Iskandar

        Great chili paste recipe, Azlin! I was looking for a good one and yours is the sort I remember from my mum’s kitchen in Malaysia! Thank you. Got some chili kering this morning, planning to make it tomorrow.

      31. Sebastian Koch

        This is a really interesting recipe. I will be trying it very soon as I like food from South East Asia.

      32. Michael Hendricks

        I love this chili paste recipe. Your instructions are easy to follow and I like that you give us 2 options. I just made it this morning with the first of my chili peppers, and it smells awesome!

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      34. This recipe sounds looks and sounds delicious, and the best part is that it’s spicy and hot! Thanks for sharing Azlin!

      35. So tasty sounding! I like spicy – this sounds like the perfect way to keep a bit of spice around to liven up our food.

      36. Oh my, I want to put this paste on everything! So many flavours! I am for sure planning on checking out your other pastes as well! Thanks for the recipe 🙂

      37. Just making some chilipaste from your recipe and it smells wonderful! Should I keep the lid on when cooking for an hour or not?
        Anna-Karin in Sweden

        1. Hi Anna-Karin, I’m sorry I didn’t read this while you were cooking it! The chilli paste is simmered uncovered. I’ll add that to the instructions, thanks.
          How did it turn out?

      38. Just picked a bucket full of my ghost chillis and trinidad scorpion chillis and im going to use your recipe to make my iwn fresh chilli paste. Mmmm cant wait thanks for the recipe

        1. Wow, that’s some very hot chillies you’ve got there! We had the Dorset Naga and White Jolokia last year, can’t wait for summer! I would love to hear how you get on with making your chilli paste and how you plan to use it, given its heat rating!

      39. I will never think of adding nuts to chilli paste but I guess this would thicken the sauce. Interesting!

      40. Coffee and Crumpets

        I really love all kinds of chilli paste and always have some store bought in the fridge. Looking at your recipe, it’s so easy to make, and I have all the ingredients already.
        Love this recipe Lin!


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