Three Chili Paste


Happy Weekend Foodies!

This weekend I have a series of recipes to take your next Netflix & Chill evening to the next level! This recipe, along with my kimchi recipe will be your next Asian inspired meal condiments! Thai recipes and Korean favorites will be happy they met their match, but the thing I love most is that I was able to incorporate items you already have at the ready in your pantry or can buy at any American grocery store but it will still give you that spicy flava you desire with the addition of three levels of heat from our favorite Sriracha, chili flakes and cayenne and layered with other savory seasonings and grated ginger to keep it fresh and mellow…think complementary heat versus mind blowing! The flavors are balanced so well and i love to use this paste to make my favorite Thai chicken and pork. I add it to Indian curries and use it to make my famous kimchi and the list goes on and on for recipes it will sensationalize! So give them a try and let me know what you think in the comments. What are your favorite Korean or Thai must-haves?





  • 4 tablespoons chili oil, see my recipe
  • 3 tablespoons of Sriracha sauce
  • 1 tablespoon freshly grated ginger
  • 1 1/2 tablespoons red chili flakes
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon garlic salt


In a small mixing bowl add your chili oil and Sriracha sauce then add all the above spices and finish with freshly grated ginger. Stir well to combine and use immediately or place in a Ziplock bag and refrigerate for up to two days. Use to marinate meats and serve as a base for a sauce for rice, pasta or potatoes. Enjoy!

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