Chili is a plant cultivated in Indonesia due to the high economic value. Chili paste is one of processed chili products in the form of semi-solid and it is not too popular in Indonesia. Water blanching method at 90°C for 15 minutes in the preliminary research is the best blanching time because the peroxidase enzyme activity was inactivated. Blanching time influenced the characteristics of chili puree. The longer blanching time resulted chili puree with brighter color, higher percent yield, and higher viscosity. The longer blanching time caused vitamin C content, pH, and capsaicin content of chili puree decreased. Two types of chili (small red chili pepper and large red chili pepper), two types of filler (corn starch and tapioca), milk cream as source of fat with different concentrations (10%, 15%, 20%, 25%, 30%), and lesithin 0,25% as an emulsifier were used in making chili paste. Small red chili pepper puree were added with corn starch and large red chili pepper puree were added with tapioca to make chili paste. The results showed that milk cream influence the characteristic of chili paste. The best chili paste in the main research is chili paste with the addition of cream milk as much as 30%. Chili paste with the addition of milk cream as much as 30% has the highest percent yield, highest vitamin C content, the most bright color, highest score in organoleptic test, lowest pH, lowest capsaicin content, and the viscosity is high.