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Ginger Cayenne Pepper Paste Recipe

This is a very easy way to turn fresh peppers into an ingredient.

It will taste much better than store bought spices – very quick to make and will add some real hot flavour to your recipes.

More details on how to use it below the recipe.

This is one of my fresh pepper recipes

Course ingredient

Cuisine Mediterranean

Keyword pepper paste

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 300 g

Calories 5kcal

Cost per serving £1.50

Equipment

• Chef’s Knife (Available from Amazon)
• Mixing bowl
• Gloves
• Food mill or Food Processor
• Resealable Storage Jars

Ingredients

• 150 g Cayenne Peppers (Or alternative peppers)
• 150 g Ginger
• 1 small Onion
• 1 tbsp Olive oil
• 1 tsp Salt

Instructions

• Cut the peppers length-ways and remove the seeds (Make sure you wear gloves)
• Crush the flesh either using a mortar or food mill
• Chop the onion & ginger
• Put all the ingredients (including salt) in the mixing bowl
• Reduce it to a puree/paste using either the Food mill or Food Processor

Video

Notes

I haven’t come round to making my own video yet showing how to make ginger cayenne pepper paste – and will be adding it soon.

The video above uses slightly different ingredients but the process is the same.

3 Ways to Store the Paste

Option 1 – Ambient

• This way it can be stored at ambient temperature, in a dark cupboard.
• You will need small resealable glass jars, which need to be sterilised.
• Preheat the oven to 160 to 180°C
• Wash the jars and lids in hot soapy water. Rinse the jars but do not dry them
• Put the jars on a baking tray and put in the oven for 10 minutes
• At the same time soak the lids in boiling water for a few minutes. Take the jars from the oven and let cool on a kitchen towel.
• Spoon the paste into the jars and cover with olive oil
• Leave to stand for 2 months before using

Option 2 – Chilled in a Fridge

• Get a clear jar and then fill it with the pepper paste using a spoon.
• Level the paste at top of the jar with the spoon and cover with olive oil.
• Put on the lid and leave in the fridge. Should last about 3 weeks.

Option 3 – Frozen (My preferred option)

• Using a spoon fill an ice cube tray.
• Put in the freezer and when frozen take out and
• Put the pepper paste ice cubes in freezer bags.

Nutrition

Calories: 5kcal

This is a very easy way to add some spice to your recipes,

Advantages of Ginger Cayenne Pepper Paste

(Also known as Chilli purée or Purée de piment)

Doesn’t take anytime to make and the resulting paste will last a long time.

I used fresh cayenne peppers in this recipe but you can also use other pepper types.

Disadvantages (depending on your preferences)

Cayenne peppers can be quite spicy – the only reason I used cayenne peppers because I find them easy to grow at home (indoors)

if you prefer a more mild option simply replace the peppers with one of the other types such as Anaheim, Hungarian Paprika, etc.

3 Ways to Store the Ginger Cayenne Pepper Paste

Option 1 – Ambient

This way it can be stored at ambient temperature, in a dark cupboard. You will need small resealable glass jars, which need to be sterilised. Preheat the oven to 160 to 180°C. Wash the jars and lids in hot soapy water. Rinse the jars but do not dry them. Put the jars on a baking tray and put in the oven for 10 minutes. At the same time soak the lids in boiling water for a few minutes. Take the jars from the oven and let cool on a kitchen towel. Spoon the paste into the jars and cover with olive oil. Leave to stand for 2 months before using

Option 2 – Chilled in a Fridge

Get a clear jar and then fill it with the pepper paste using a spoon. Level the paste at top of the jar with the spoon and cover with olive oil. Put on the lid and leave in the fridge. Should last about 3 weeks.

Option 3 – Frozen (My preferred option)

Using a spoon fill an ice cube tray. Put in the freezer and when frozen take out and put the pepper paste ice cubes in freezer bags.

How to use ginger cayenne pepper paste

Because the flavour the cayenne pepper paste is used in so many different regional recipes. From the Far East, to North African, Portugese, Spanish, etc.

It is important to note that it can be quite hot – so you don’t need to use much.

Because of the flavour it’s ideal for use in either flavouring meat dishes or stir-fry.

• If stored frozen – simply add a block to your recipe at the start of cooking and enjoy the flavour.
• If chilled or ambient – simply take a small spoon and add to your recipe.

Please note if the jar is opened you need to use it within a reasonable time – which is why it makes sense to use small jars.

More information

Hopefully the ginger cayenne pepper paste recipe might inspire you to grow your own fresh cayenne peppers at home.

To grow your own cayenne peppers

They are really easy to grow at home (And look great) – even indoors (in your kitchen, spare bedroom, garage, etc. All you will need are seeds, growing system and some growing lights. There is detailed description of the – indoor pepper growing system

The equipment needed

To make the homemade ginger cayenne pepper paste is not very difficult, and you will probably already have most of the equipment. The one item I find that made a real difference is the rotatory food mill – Available from Amazon

How you store it is very personal – yes jars probably makes sense, but frozen is a lot easier.

Have you made the recipe?

Would love to hear what you thought of it