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hot pepper paste
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Hot pepper paste recipe

How to make hot pepper paste. This recipe is ideal for Habanero or Jalapeno peppers, but will work with most peppers.
Course ingredient
Cuisine American, Mexican
Keyword hot pepper paste
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 jars
Cost per serving £1

Equipment

Ingredients

  • 1 kg Habanero peppers Or Jalapeno
  • 60 g Sea salt
  • 1 tbsp Vinegar

Instructions

  • Cut the peppers length-ways and remove the seeds (Make sure you wear gloves)
  • Add the peppers to saucepan
  • Add water so that the peppers float, bring to the boil add the saucepans lid
  • Simmer for 10 minutes and then remove the lid
  • Bring back to the boil, and boil for 1 minute
  • Replace lid and let cool for 30 minutes
  • Scoop the peppers into a blender - optionally adding other ingredients (see notes below)
  • Blend to a paste
  • Add 1 tablespoon of vinegar and stir
  • 3 Ways to Store the Paste - see the notes below

Video

Notes

Optional Ingredients

The above recipe is great for a simple hot pepper paste. But you can always experiments and add other ingredients when blending it to a paste.
The most popular ones to add are
  • Caraway seeds
  • Cumin seeds
  • Or coriander

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.