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.
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