Green Chili Paste

Green Chili Paste

A sharp, herbaceous paste of green chilies blitzed with garlic and ginger for instant heat.

Total 15 min Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This vibrant paste blends fresh green chilies with garlic, ginger, and a splash of oil into a versatile condiment used across Indian, Thai, and Southeast Asian cooking. Stir it into curries, marinades, or noodle dishes for a quick punch of fresh chili heat without the bulk of chopping chilies each time. Stored in the fridge or freezer, it keeps a cook's kitchen stocked with ready-to-use spice.

Ingredients

  • 2 cups green chilies (such as serrano or Thai green), stemmed and roughly chopped
  • 6 cloves garlic, peeled
  • 2 tablespoons fresh ginger, peeled and roughly chopped
  • 1/4 cup fresh cilantro leaves and stems
  • 3 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/4 cup water, as needed

Method

  1. Rinse the green chilies and trim off the stems. Roughly chop the chilies, garlic, and ginger.

  2. Combine the chilies, garlic, ginger, cilantro, oil, lime juice, and salt in a food processor or blender.

  3. Blend on high, scraping down the sides as needed and adding water 1 tablespoon at a time, until a smooth, thick paste forms, about 2 minutes.

  4. Taste and adjust salt or lime juice as needed.

  5. Transfer the paste to a clean glass jar, pressing a thin layer of oil over the top to help preserve color and freshness.

  6. Refrigerate for up to 2 weeks or freeze in small portions for up to 6 months.

Rate this recipe

★ 3.5 (1)

Green Chili Paste

This vibrant paste blends fresh green chilies with garlic, ginger, and a splash of oil into a versatile condiment used across Indian, Thai, and Southeast Asian cooking. Stir it into curries, marinades, or noodle dishes for a quick punch of fresh chili heat without the bulk of chopping chilies each time. Stored in the fridge or freezer, it keeps a cook's kitchen stocked with ready-to-use spice.

15 min 16 oz 22 cal

Ingredients

  • 2 cups green chilies (such as serrano or Thai green), stemmed and roughly chopped
  • 6 cloves garlic, peeled
  • 2 tablespoons fresh ginger, peeled and roughly chopped
  • 1/4 cup fresh cilantro leaves and stems
  • 3 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/4 cup water, as needed

Method

  1. 1

    Rinse the green chilies and trim off the stems. Roughly chop the chilies, garlic, and ginger.

  2. 2

    Combine the chilies, garlic, ginger, cilantro, oil, lime juice, and salt in a food processor or blender.

  3. 3

    Blend on high, scraping down the sides as needed and adding water 1 tablespoon at a time, until a smooth, thick paste forms, about 2 minutes.

  4. 4

    Taste and adjust salt or lime juice as needed.

  5. 5

    Transfer the paste to a clean glass jar, pressing a thin layer of oil over the top to help preserve color and freshness.

  6. 6

    Refrigerate for up to 2 weeks or freeze in small portions for up to 6 months.