By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
163 cal · 20 min
Chili Paste
Recipe GLPRafe5868367e4b1
A vibrant, aromatic condiment from Peru made by blending fresh or reconstituted dried chilies with garlic and onion sautéed in oil. This versatile paste serves as a foundational flavor base for countless Peruvian dishes and can be enjoyed as a fiery accompaniment to proteins and grains.
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Ingredients
1 tablespoon Vegetable oil
3½ ounces Fresh or frozen seeded chilies (or 1 tablespoon reconstituted dried chilies), roughly chopped
½ Small onion, finely chopped
2 Garlic cloves, minced
Directions
Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1 to 2 minutes.
Add the chopped onion and sauté for 2 to 3 minutes, stirring frequently, until softened and beginning to turn translucent.
Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant.
Add the roughly chopped chilies to the skillet and sauté for 3 to 4 minutes, stirring occasionally, until the chilies soften and darken slightly.
Transfer the cooked mixture to a blender or food processor and blend until a smooth paste forms, about 1 to 2 minutes. Use the paste immediately or store in an airtight container.
Comments
This is a simple condiment that every major Charlotte chain stocks completely — oil, peppers, onion, and garlic are basics at Harris Teeter, Food Lion, Kroger, Publix, Walmart, and ALDI. The stated 20 minutes is honest for blending or crushing fresh peppers into a paste, though hand-pounding will take longer. At about $2 to $3 total, the cost per serving is negligible, and the paste keeps well in the refrigerator for weeks, making it a smart condiment to batch. The main caveat is that chili peppers vary wildly in heat and availability by season; winter often means traveling to a specialty market for truly fresh, quality peppers rather than the tired ones most supermarkets stock January through March.
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