This is a simple basic recipe that will have a much longer fridge life than one that uses fresh produce. 5 minute chili paste
I use less sugar. 2 tSp coconut Palm sugar--less sweet and has a caramel scent/taste. I warm the water and steep a chunk of kombu and some bonito flakes at least an hour--strain, then add to the pot. Ginger powder, onion and garlic flake. Amchur is a nice addition, (dried green mango)
My chili flake is med-mild. (my market has a couple dozen brands. Usually small print somewhere on the bag gives the heat level). I purchase 3pound bags a couple times a year.
I have dried tiny Thai hots aka birds eye if I want more heat.
I made a fresh Peruvian green sauce for the weekend. Similar to the Rick Bayless. Half pint went into the freezer this morning for another taco meal or similar.
We go through lots of chili paste, miso, and chili crisp, kimchi...
