• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Bread and scones
    • Cakes, cookies and desserts
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salads
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free stuff
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Sauces, dips and marinades » Jalapeno chili paste – add spice to your meals

Jalapeno chili paste – add spice to your meals

Author: VJ Published : July 2020 Updated : April 2022 / 2 people have commented

Recipe
  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Homemade jalapeno chili paste is a great condiment to keep in your freezer. Just break a piece off when you need it and add it to soups, stews and sauces for extra oomph!

A bowl of jalapeno chili past with a red chili and cloves of garlic.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents
  1. Jalapeno chili paste
  2. How spicy is jalapeno chili paste?
  3. Keep jalapeno chili paste in the freezer
  4. How to make jalapeno chili paste
  5. Make a finer paste
  6. Related recipes
  7. Pin for later
  8. Recipe – Jalapeno chili paste
  9. Jalapeno chili paste

Jalapeno chili paste

My friend, Penny, arrived the other day, bringing with her an enormous packet of chopped jalapeno peppers.

My first thought was ‘what on earth am I going to do with all those‘, followed immediately by ‘oh, I know – I’ll make jalapeno chili paste!‘.

Jalapeno chili paste is a great condiment to keep on hand. There is so much you can do with it.

  • Use it to spice up soups and stews
  • Mix with mayonnaise or cream cheese to make a spicy dipping sauce
  • Add it to your meatballs, hamburger or meatloaf mixture for extra zing
  • Use it in your marinade for chicken or chops
  • Make a spicy chili pepper sauce to pour over steaks

If fact you can use this jalapeno chili paste in any recipe that calls for chili.

How spicy is jalapeno chili paste?

You can make this chili paste as mild or as spicy as you like.

Of course, the heat will depend to a certain extent on the heat of the peppers, but most of the burn comes from the seeds and the membranes. If you are using whole jalapenos, you can remove the seeds and membranes before making the paste and it will not be as hot.

If you find the chili paste is too hot, just adjust the amount of the paste that you add to your recipes.

2 images showing a bowl of jalapeno peppers and a bowl of jalapeno chili paste.

Keep jalapeno chili paste in the freezer

Fresh whole jalapenos will keep for 2 to 3 weeks in the refrigerator, but cut ones will only stay fresh for 2 or 3 days, so the best thing to do with this jalapeno paste is to freeze it. You can store it indefinitely in the freezer.

Pack it in a thin layer in a plastic freezer bag. The chili paste does not freeze solid, like water, so it is quite easy to just break off a piece as and when you need it to add to your recipes.

2 images showing a bowl of jalapeno peppers and a packet of peppers ready for freezing.

If you don’t want to freeze it, you can store jalapeno chili paste in a covered container in the refrigerator for up to a week.

How to make jalapeno chili paste

This is quite easy to make and doesn’t take long at all. You can get the detailed recipe on the printable recipe card at the end of this post.

All you will need are some chopped jalapeno peppers, onions and garlic, and a small amount of olive oil, for frying.

If you want to make a larger quantity, you can increase the quantity of the ingredients given in the recipe card. Just use 1 large onion and 2 cloves of garlic for each 250g (8 ounces) chopped jalapenos.

The garlic is optional. If you don’t like garlic you can leave it out altogether. I tend to cook with a lot of garlic, so I’ve added it to my chili paste. Just bear in mind though, that if you do add garlic, then you won’t be able to use the chili paste in any recipe that doesn’t call for garlic. You can use either fresh cloves of garlic, or substitute with minced garlic from a jar.

For the same reason as above, I have not added any salt to this recipe.

A word of warning – when working with chilis, don’t forget to wash your hands afterwards, and please remember not to touch your face.

Place all the ingredients into a food processor …

Chili, onion and garlic in a food processor.

… and whizz around until it is all finely chopped.

Chili, onion and garlic after being blended in a food processor.

If you don’t have a food processor you can just chop everything up very finely with a sharp knife. Of course, this is going to take rather a long time.

Then transfer to a saucepan and allow to simmer for about 10 minutes until everything is nicely softened.

Finely processed chili, garlic and onion frying in a pan.

Allow to cool, transfer to freezer bags, press down into a thin layer, label and freeze.

A packet of jalapeno chili paste ready for the freezer.

Make a finer paste

If you prefer, you can transfer the cooked chili paste to a blender and blend until fine. I haven’t done this here, as I prefer a coarser texture.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Related recipes

You can use the chili in any of these recipes with jalapeno chili paste.

  • One pan pasta with spicy tomato flavour – hamburger helper recipe
  • Garlic chicken stirfry
  • Homemade chili bolognese sauce
  • Fish curry in tomato sauce

Pin for later

Why not pin this recipe to pinterest so you can make it later. Just click the image below.

Recipe – Jalapeno chili paste

A bowl of jalapeno chili past with a red chili and cloves of garlic.

Jalapeno chili paste

Homemade jalapeno chili paste is a great condiment to keep in your freezer. Just break a piece off when you need it and add it to soups, stews and sauces for extra oomph!
Recipe by: Veronica
Sauces
Any
Calories 384
Prep 10 minutes
Cook 8 minutes
Total Time 18 minutes
Servings: 1 cup (approximately)
Print Pin Comment Bookmark Saved!
Prevent your screen from going dark
5 from 2 votes

(Click the stars to rate this recipe)

Equipment

  • Sharp Knife
  • Chopping Board
  • Food processor
  • Saucepan

Ingredients

  • 8 ounce (250g) chopped jalapeno peppers
  • 1 large onion
  • 2 cloves garlic
  • 2 tablespoons olive oil

Instructions

  • Chop the jalapenos into smallish pieces. If you prefer you can remove the seeds and membranes first.
  • Cut the onion into quarters.
  • Place the jalapenos, onion and garlic (if using) into a food processor
  • Process until everything is finely chopped.
  • Heat the olive oil in a saucepan and add the chopped jalapeno and onion.
  • Stir well then cover with a lid and leave on a low heat for about 10 minutes, stirring occasionally, until the jalapeno and onion has softened.
  • Allow to cool, then pack into a flat layer in a freezer bag and place in the freezer.
  • Break off pieces as required and use in place of chili in your recipes.

Notes

You can use either fresh garlic cloves, or replace with 1 teaspoon of minced garlic from a jar.
If you want to increase the quantites you will need one large onion for each 250g (8 ounces) of chopped jalapenos.
Calories have been calculated for the entire recipe.

Nutrition

Calories – 384kcal | Carbohydrates – 30.7g | Protein – 5.4g | Fat – 29.7g | Saturated Fat – 4.2g | Sodium – 10mg | Potassium – 781mg | Fiber – 10.3g | Sugar – 15.1g | Calcium – 70mg | Iron – 2mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Filed Under: All Recipes, Sauces, dips and marinades

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Baked cabbage wrapped in bacon
Next Post: Quick mix chocolate cake traybake »

Reader Interactions

Comments

  1. Neil

    16 September 2021 at 9:33 am

    5 stars
    Beautiful, simple, quick and easy.

    Reply
    • VJ

      16 September 2021 at 5:55 pm

      Thank you 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time.

Most popular recipes

Sliced silverside on a plate with carrots and potatoes.

Slow-cooker beef silverside

A slice of pineapple coconut cake.

Easy pineapple coconut cake with crushed pineapple

A homemade fishcake cut in half to show the inside.

Easy homemade fish cakes with a crispy coating

A scone covered in strawberry jam in front of a pile of scones.

Quick and easy homemade scones – only 4 ingredients

A wire basket of crispy fries.

Crispy French fries – with a spicy coating

A bowl of white rice with a pair of chopsticks.

How to cook rice in the Microwave

Footer


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time but the books will still be yours to keep.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2023 Foodleclub.com