Hot Chile Paste

Once opened, most hot chile pastes are best stored in the refrigerator to maintain freshness and prevent spoilage. Freezing can extend shelf life significantly, though texture may change slightly upon thawing.

Start with a small amount and add more to taste, as heat levels can vary greatly between brands and types of chile.

Incorporate into marinades for meats, poultry, or tofu to add both spice and depth of flavor.

Whisk into dressings or dips for an extra kick.

Stir into soups, stews, or chilis towards the end of cooking to adjust the heat level.

Garlic

Ginger

Soy sauce

Lime juice

Sesame oil

Rice vinegar

Honey or sugar

Adding too much paste at once, leading to an overwhelmingly spicy dish.

Not tasting as you go, resulting in a dish that is too hot to enjoy.

Assuming all hot chile pastes have the same heat level; check labels or start cautiously.