Easy Homemade Chili Garlic Paste from Scratch

Easy Homemade Chili Garlic Paste from Scratch

A bold, textured, and aromatic fermented chili garlic paste made from fresh chilies, garlic, and ginger—preserved naturally with salt and white liquor. It's spicy, savory, and perfect for elevating any dish.

Course Side Dish

Cuisine American

Prep Time 30

Fermentation Time 10

Servings

Calories 111kcal

Ingredients

1000 g fresh chili peppers – Recommended: medium-spicy varieties like Er Jing Tiao; adjust spiciness to taste
1 g fresh ginger – Removes odor enhances aroma
400 g garlic – Adds bold garlic flavor; use generously “more is tastier”
150 g salt – 10% of the total weight of chili + ginger + garlic 10:1 ratio
50 ml high-proof white liquor – At least 52% ABV; for sterilization preservation, and added aroma

Instructions

Step 1: Prepare Ingredients (Important: No raw water!)

Chilies:
Rinse thoroughly, remove all stems.
Air-dry for at least 2 hours (use kitchen paper or sun-dry for 30 minutes) until completely dry.
Ginger & Garlic:
Wash ginger, then air-dry flat for 30+ minutes (or up to 1 hour in humid weather).
Peel garlic and keep whole cloves.

Step 2: Mince Ingredients (Texture is key)

Hand-chopping (Recommended):
Cut chilies into segments, and chop with cleaver for ~10 minutes until finely minced (not paste-like).
Thinly slice ginger and mince it. Mince or press garlic. Add all to the bowl with chili.
Result: More texture, better mouthfeel, and richer flavor.
Food Processor (Quick Version):
Add chili, ginger, and garlic in small batches. Pulse 3–5 times (3 seconds each), until coarse.
Make sure the processor is dry. Don't overload to prevent excess moisture.

Step 3: Salt and Marinate (Flavor foundation)

Put on gloves and mix salt into the chili mix by hand for 5 minutes.
The salt will dissolve, and the mixture will release moisture.
Salt not only seasons but draws water out, inhibits bacteria, and preserves the paste.

Step 4: Jar and Seal (Critical for long shelf life)

Jar:
Spoon paste into dry, sterilized jars, leaving 2 cm space from the top.
Press down with a spoon to remove air bubbles.
Seal:
Pour 10 ml white liquor over the surface of each jar to form a protective layer.
Tighten the lid immediately and invert the jar to check for leaks.
Ready to eat in 10 days!

Nutrition