Chili Paste

Slice the serrano chiles and Thai bird chiles in half lengthwise, removing the seeds and white membranes for a milder paste or leaving them intact for more heat.

Heat the canola oil in a large skillet over medium-high heat until shimmering.

Add the peeled shallots to the hot oil and cook for 4–5 minutes, stirring occasionally, until they begin to soften and develop light golden edges.

Stir in the garlic cloves and minced ginger, cooking for 1 minute until fragrant.

Add the sliced serrano and Thai bird chiles along with the chopped white lemongrass stalks, stirring constantly for 2–3 minutes to release their oils.

Reduce the heat to medium and add the coarse ground black pepper, sugar, and kosher salt, stirring well to combine.

Pour in the lime juice and Worcestershire sauce, stirring thoroughly to incorporate all ingredients.

Simmer the mixture over low heat for 15–20 minutes, stirring occasionally, until the shallots are very soft and the flavors have melded together.

Remove from heat and allow the paste to cool slightly, then transfer to a food processor or blender and pulse until reaching the desired consistency—leave some texture for a rustic paste or blend until smooth.

Taste and adjust seasonings as needed, adding more salt, lime juice, or Worcestershire sauce to balance the heat and acidity.