📝 About This Recipe
Inspired by the bold, rustic flavors of the Mediterranean with a modern spicy twist, Berto's Chili Paste is a powerhouse of umami and heat. This deep crimson condiment features slow-roasted garlic, sun-dried chilies, and a secret blend of aromatic spices preserved in high-quality olive oil. It’s a versatile kitchen staple that adds a sophisticated, smoky kick to everything from pasta to grilled meats.
🥗 Ingredients
The Chili Base
- 6 pieces Dried Guajillo Chilies (stemmed and deseeded for mild smokiness)
- 10-12 pieces Dried Arbol Chilies (stemmed; keep seeds for extra heat)
- 5 pieces Fresh Thai Bird's Eye Chilies (finely chopped)
- 1 cup Boiling Water (for rehydrating)
Aromatics & Flavors
- 12 pieces Garlic Cloves (peeled and smashed)
- 2 large Shallots (finely minced)
- 1 inch piece Fresh Ginger (peeled and grated)
- 2 tablespoons Tomato Paste (for body and color)
Spices & Preservation
- 1 cup Extra Virgin Olive Oil (divided use)
- 1 tablespoon Smoked Paprika (pimentón de la Vera preferred)
- 1 teaspoon Cumin Seeds (toasted and ground)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1 teaspoon Coconut Sugar (to balance the acidity)
- 1 tablespoon Apple Cider Vinegar (for a bright finish)
👨🍳 Instructions
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1
Place the dried Guajillo and Arbol chilies in a heat-proof bowl and cover with boiling water. Let them steep for 15-20 minutes until soft and pliable.
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2
While chilies soak, heat 1/4 cup of olive oil in a heavy-bottomed skillet over medium-low heat. Add the smashed garlic cloves.
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3
Slow-roast the garlic in the oil for about 8-10 minutes, turning occasionally, until they are golden brown and soft. Remove the garlic with a slotted spoon and set aside, keeping the oil in the pan.
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4
In the same oil, add the minced shallots and grated ginger. Sauté for 5 minutes until translucent and fragrant, being careful not to burn them.
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5
Drain the soaked chilies, reserving 2 tablespoons of the soaking liquid. Place the chilies, roasted garlic, and reserved liquid into a food processor.
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6
Pulse the mixture until a coarse paste forms. Add the fresh Thai chilies and pulse again until incorporated.
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7
Return the skillet to medium heat and add the tomato paste. Cook for 2-3 minutes, stirring constantly, until the paste turns a deep brick red.
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8
Add the chili-garlic mixture from the food processor into the skillet with the tomato paste. Stir well to combine.
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9
Stir in the smoked paprika, ground cumin, sea salt, and coconut sugar. Reduce heat to low.
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10
Slowly pour in another 1/2 cup of olive oil. Simmer the paste on low for 15 minutes, stirring occasionally. The oil should begin to separate and turn a vibrant red.
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11
Stir in the apple cider vinegar and cook for one final minute. This adds a necessary hit of acidity to cut through the richness.
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12
Remove from heat and let the paste cool completely in the pan. The flavors will continue to meld as it cools.
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13
Transfer to a sterilized glass jar. Top with the remaining 1/4 cup of olive oil to create a seal, which helps preserve the paste.
💡 Chef's Tips
Always use gloves when handling the dried and fresh chilies to avoid skin irritation. If the paste is too thick, add a little more olive oil rather than water to maintain shelf life. For a smoother texture, pass the finished paste through a fine-mesh sieve, though Berto prefers the rustic, chunky texture. To intensify the flavor, toast the dried chilies in a dry pan for 30 seconds before soaking them. Store in the refrigerator for up to 3 weeks, ensuring there is always a thin layer of oil on top.
🍽️ Serving Suggestions
Whisk a spoonful into a basic vinaigrette for a spicy salad dressing. Spread onto toasted sourdough and top with smashed avocado and a poached egg. Stir into a classic Marinara sauce to create a sophisticated 'Penne all'Arrabbiata'. Use as a marinade for grilled shrimp or charred octopus. Mix with Greek yogurt to create a cooling yet spicy dip for crudités.