Cut your peppers in half lengthwise. Remove as many of the veins and seeds as you want depending on how spicy you’d like. My peppers were quite hot so I ended up removing most of the veins and seeds. Roughly chop the ginger root and garlic cloves.

Add all of the ingredients to a blender or food processor and blend until smooth. Portion the paste into the wells of a mini muffin tin or an ice cube tray. Place the tray in the freezer and allow it to freeze overnight.

The next day, remove the tray from the freezer and remove your frozen cubes of chili paste. Add your frozen cubes to a freezer safe bag then squeeze as much air out of it as possible before sealing. Place that bag into a second freezer bag (double bagging will help deter freezer burn) and seal. Label with the date and your contents.

When you want to use the paste, you can either use it directly from the freezer and into a hot pan or you can thaw it first in the fridge.