Chili Pepper Paste

5 from 3 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 8 people
Calories 639 kcal


  • 4 Red chili peppers
  • 1 Red peppers
  • 4 Garlic cloves
  • 2 tsp Ground coriander
  • 2 tsp Ground cumin
  • 1 tsp Salt
  • 0,5 tsp Ground pepper
  • 100 ml Olive oil


  • Wash and core the chilli peppers and bell peppers and finely puree together with the garlic. Slowly add olive oil until a paste-like mass is formed. Add the spices and mix.
  • Fill into glasses, store in the refrigerator and consume quickly. Great in summer with meat, either mixed with oil as a marinade or as a sauce. With pasta or rice dishes for that extra pep!
  • In the photo, the bowl in the middle of the plate, there is my paste, to spice it up at my housewarming party 🙂


Serving: 100gCalories: 639kcalCarbohydrates: 7.1gProtein: 3.2gFat: 67.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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