I’ve posted about this Chili Garlic Paste multiple times on my Instagram and have gotten a lot of positive feedback from those who have made it. Preparing a batch takes less than 10 minutes! There’s no need to chop, peel or puree spicy peppers. Everything you need to make this is right in your fridge and pantry.
I always have a jar ready in the fridge so I can use it in a stir-fry, grilled meats and just about anything that needs a little bit of a kick. Since I started a custom meal plan, I’ve been eating specific amounts of macros (fat, carbohydrates, protein) based on my goals so I’ve tweaked my original recipe to reduce the fat content.
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- Add extra virgin olive oil to a pan over medium low heat. Add garlic and ginger.
- Saute for 1 minute until it becomes fragrant. Add red pepper flakes and tomato paste. Saute for 1 - 2 minutes. Add apple cider vinegar, coconut aminos and sea salt. Mix and reduce heat to low. Let it simmer for 5 - 8 minutes.
- Turn off heat and let it cool before pouring the sauce into a glass jar.
- Cover and store in the fridge until ready to use. This will keep in the fridge for a couple of weeks.