Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Ingredient

Asian Chile Paste

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

A.K.A

Asian chile sauce; chile paste; Thai chile paste

What is it?

亚洲智利贴热酱汁主要from ground chiles, oil or vinegar, and salt. They may also include other flavors, such as garlic, ginger, sugar, sesame, black beans, or soybeans. Unlike most of the thin, smooth, chile-based hot sauces of the Americas, Asian chile pastes tend to be coarse and on the thick side, full of bits of ground chiles and sometimes whole seeds.

Don’t have it?

Though they won’t provide the full flavor spectrum of most chile pastes, you can use hot sauce or red chile flakes to add some heat (use less than the amount of chile paste called for).

How to choose:

You’ll find the broadest variety of chile pastes at an Asian grocery store. Be sure the first ingredient listed is chiles. Chile pastes aren’t usually labeled as to their heat intensity, so experiment to find a brand you like. A few of our favorites are Lan Chi brand in glass jars, Szechwan brand in cans (both are Chinese), and Indonesian-style sambal oelek by Huy Fong Foods in plastic jars.

How to prep:

Use right out of the can or jar at the beginning of cooking if you want it to really permeate the dish, or at the end if you want more of a surface heat.

How to store:

Some pastes separate during storage, so stir them before using. Once opened, chile pastes will last indefinitely if tightly covered and refrigerated. Transfer canned paste to a jar before storing because the metal can get unpleasant.

Click here to purchase

Comments

Leave a Comment

Comments

    Leave A Comment

    Your email address will not be published.

    Videos

    View All

    Connect

    按照烹饪你的罚款favorite social networks

    We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

    Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.