I always have a jar of this Chili Garlic Paste 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 and pop of flavor.
I like to use freshly minced garlic and freshly grated ginger because it tastes much better than the ready to use jarred version. It takes a little bit of work to peel, mince and grate but there’s no need to prep, chop or puree spicy peppers so you save yourself from handling super spicy peppers! Everything you need to make this Chili Garlic Paste is right in your fridge and pantry. It has a medium heat level so it won’t burn your mouth but if you want to make it spicier, you can double the red pepper flakes.
If you are looking for another spicy condiment, don’t forget to check out my Chili Oil recipe. It is slightly similar but has simpler ingredients and takes 5 minutes to prepare.
Chili Garlic Paste
Add 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.