Cookbook:Chile Paste and Sauce

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Chile Paste and Sauce

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients

Chile pastes and sauces are a type of condiment made by grinding chile peppers and a variety of other ingredients.


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All chile pastes and sauces are made of ground chiles.[1] As such, they are typically at least mildly spicy. Common additions include oil, vinegar, citrus, spices, garlic, starches, and seafood.[2] The primary difference between chile sauce and paste is consistency[3]—chile paste tends to be thicker and less moist than chile sauce, and a paste can be easily thinned to produce a sauce.[1]


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  • Achar
  • Ajika (Georgia)
  • Awaze (Ethiopia)
  • Chile garlic sauce
  • Chile oil
  • Erős pista (Hungary)
  • Gochujang (Korea)
  • Harissa (North Africa)
  • Hot/pepper sauce
  • La Jiao Jiang (China)
  • Muhammara
  • Nam phrik (Thailand)
  • Piros Arany (Hungary)
  • Sambal (Indonesia)
  • Shatta (Egypt)
  • Shito (Ghana)
  • Sriracha (Thailand)
  • Zhug (Yemenite)

Packed with flavor, chile sauces are used in a range of dishes across cuisines and nations.[1] It is important to note that due to their unique character, they are not all interchangeable with each other.

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  1. a b c "Everything You Need to Know About Chili Pastes". Food52. 2015-04-29. Retrieved 2024-03-22.
  2. "Around the World in Hot Sauce: An Illustrated Tour of 18 Varieties". Serious Eats. Retrieved 2024-03-22.
  3. Bray, Matt (2023-05-09). "Chili Paste Vs. Chili Sauce Showdown". PepperScale. Retrieved 2024-03-22.