Go Back
–+ servings
cayenne pepper paste
Print Pin
4 from 1 vote

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
Course ingredient
Cuisine Mediterranean
Keyword pepper paste
Prep Time 20 minutes
Cook Time 10 minutes
Servings 300 g
Calories 5kcal
Author Minze Vries
Cost £1.50

Equipment

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

Made this recipe ?

Would be great if you could click on a star above right (below the main picture) to rate it