Hot Pepper Chili Paste

Do you grow your own hot peppers? We have a good friend who lives in the right climate to grow some fabulous hot peppers and he always sends some to us in the Fall. It's something we always really look forward to and each year I try a new way to enjoy the fruits of his labor.
 
This year I'm all about the chili paste! It's a great way to experience the flavors in a fresh way without killing yourself, biting directly into a Chocolate Habanero or Carolina Reaper, if you know what I mean.

Just look at this amazing bowl of peppers I have this year! 

I'm just like a kid after trick or treating on Halloween night, sorting my loot like this! hehehehe
 
Since my plan is to make each variety into a chili paste this year, I wanted to get them sorted into at least proper categories so we can get a taste of the individual peppers coming through in each jar of paste that I make. So far, I've made a Red chili paste with some of the milder varieties blended together, a jar of mild and flavorful green jalapeño chili paste, and then my favorite so far, this beautiful yellow hot lemon pepper chili paste. Deliciously hot!
 
I'm going all in next batch with some Devil's Tongue peppers. That one's going to be nearly lethal, I'm sure.
This recipe is a lot of fun if you like to play around with different oils and vinegars or even the color of the onions. No need to stick to what I used for this recipe.
 
Pick the flavors you like. Rice vinegar is sweeter and I like that with the Hot Lemon Peppers a lot but I did use white vinegar with the green jalapeños. I choose that because that reminded me more of the pickled jalapeños I buy. It really turned out just right for tacos or eggs!
This recipe is very simple and will allow me to keep these hot sauces available for a few weeks in the fridge without over processing them. My chili pastes are all very small batch so we can eat them up in that amount of time. 

Be sure to use gloves and eye protection when preparing any super hot chili's. I've even done this outside when it's possible.

 
The vinegar and salt act as a preservative and the fruit fresh helps to keep the color brilliant. Fruit Fresh is basically a blend of citric acid and superfine sugar that you can find wherever canning products are sold.
 
​If you choose to keep your chili paste in a jar with a lid and ring and you make a large enough batch to keep it hot during the process, your jar might actually seal and you may get more time out of that in the refrigerator if you don't open it and break the seal. 
 
Cheers!
~Melisa

Hot Pepper Chili Paste

Ingredients

1/2 to 1 cup fresh chopped hot peppers- stems, seeds and ribs removed. Be sure to use gloves and eye protection when using super hot chili's. I've done this outside when it's possible.

2-3 tablespoons chopped fresh onion (white, yellow or red)

1-2 cloves garlic, peeled and chopped

1 teaspoon oil of your choice

1 tablespoon water

1/2 teaspoon Fruit Fresh

2 - 3 tablespoons vinegar of your choice

1 teaspoon salt

 

Method

Add onions, garlic and oil to a small sauce pan.

Add the chopped and deseeded peppers, then bring to a low simmer, stirring gently once or twice. If using super hot chili's, use a lid to cover during this step.

Add 1 tablespoon water and cover.

Simmer 7 minutes or so.

Remove from heat, then carefully remove the cover away from you so that you don't get hot pepper fumes in your face.

(Not fun)

Sprinkle with the fruit fresh and stir gently.

Place the contents of the saucepan, 1 teaspoon salt and 2-3 tablespoons vinegar of your choice into a food processor or blender and puree to desired consistency.

Taste for salt & vinegar, adjust if needed, then place the chili paste in a sterile jar, cover and refrigerate.

Keep the chili paste in the refrigerator and it should keep for 2-3 weeks, sometimes longer.
 

 

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Copywrite © 2019 by Melisa Smith