Chili Paste

By maldivescook  

June 13, 2016

Chili Paste 5 0 5 0

Spice up any meal with this tasty recipe

  • Prep: 5 mins
  • Cook: 2 hrs 30 mins
  • 5 mins

    2 hrs 30 mins

    2 hrs 35 mins

  • Yields: 1 Jar


½ cup roughly ground dried chilies

¼ cup sichuan pepper

5 cups canola oil

5 garlic

1 inch ginger

1 tbsp Star anise

1 tbsp coriander seeds

2 cinnamon sticks

1 tbsp green cardamom

1 tbsp black cardamom

½ tbsp salt

tbsp soy sauce


1In a saucepan, simmer oil with garlic, ginger, and a the rest of dried spices.

2Keep the garlic and ginger just fizzing over low heat, making sure neither goes brown or burn

3Keep cooking until the oil is deeply fragrant (about 2 hours)

4In a steel mixing bowl, add the ground chilies (hiki mirus), the sichuan pepper, salt, and soy sauce. Stir to combine.

5When the infused oil is ready, turn the heat up to high, and when the ginger and garlic are furiously fizzing, pour the oil through a sieve into the dried chili mixture until the mixture is completely covered.

6Serve with any meal

Sichuan pepper is optional
Instead of canola oil use any oil which is low in saturated fat and high in unsaturated fats.


1 comment

  1. Steve says:

    Looks very interesting, will have to try it . Love Maldivian food.


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