Chili Paste With Szechuan Peppers

May 18, 2023May 18, 20230 2

Spicy and Flavorful Chili Paste With Szechuan Peppers

by The Chefin Condiment

Prep

10 min

Cook

5 min

Ready In

15 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

approx. 1/2 cup

Calories

120

Sugar

Fat

10g

Chili paste is a staple condiment in many cuisines, and this recipe for Chili Paste With Szechuan Peppers takes it to the next level. The combination of dried chilies and szechuan peppers creates a spicy and nuanced flavor profile that is perfect for adding to stir-fries, noodle dishes, and more. The addition of garlic and ginger gives the paste an extra kick of flavor and health benefits. While this chili paste is not for the faint of heart, it's sure to please those who love a bit of heat in their food.

Instructions

1.	In a wok or skillet, dry roast the dried chilies and szechuan bell pepper over medium heat until fragrant, about 2-3 minutes.
2.	Remove from heat and let cool. Crush the roasted chilies and peppers into small pieces using a mortar and pestle.
3.	In the same wok or skillet, add the grated ginger and finely minced garlic. Stir-fry for 1 minute until fragrant.
4.	Add the crushed chilies and peppers to the wok, along with chili oil. Cook over low heat for another 2-3 minutes.
5.	Remove from heat and let cool down before storing in a glass jar.

PROS

This chili paste is incredibly versatile and can be used to add flavor and heat to a variety of dishes.

The szechuan bell pepper imparts a unique, numbing sensation that differentiates this paste from other hot sauces.

It’s perfect for those who love spicy food!

CONS

This chili paste is very spicy, so it may not be suitable for those who cannot handle a lot of heat.

It also contains chili oil, which is high in fat and calories.

HEALTH & BENEFITS

Spicy food has been linked to numerous health benefits, including improved digestion, increased metabolism, and reduced inflammation.
Garlic and ginger are also known for their immune-boosting properties.

	10 dried chilies
	1 tablespoon szechuan bell pepper
	1 -2 cm grated ginger
	1 head of garlic
	50 ml chili oil