Shandong Red Pepper Paste

5 from 8 votes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 20 people


  • 150 g Hot peppers, red, dried
  • 5 g Vegetable broth, Kraft bouillon
  • 1 tsp Sugar, fine, white
  • 2 Kaffir lime leaves, fresh or frozen
  • 2 tbsp Sesame oil, dark
  • Sunflower oil


  • Remove the stem from the peppers, if available, and cut across into pieces approx. 1 cm long. Use all the grains. Wash the kaffir lime leaves, dry them, separate the veins and chop half the leaves. Put the peppers in a cutter (Moulinex or similar) and pulse for 1 minute. Scatter vegetable broth, sugar and kaffir lime leaves on top and pulse 3 times.
  • Put from the cutter in a small saucepan and add enough sunflower oil to create a creamy mixture. Bring to a simmer over low heat and simmer for 3 minutes. Take off the stove. Mix in the sesame oil and pour the pasta into a sterile glass with a screw cap. Store in the dark. Keeps for about 1 year at room temperature.


  • A pepper paste that occurs with different ingredients in many Asian countries. In principle, every family has its own recipe.
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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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