Fresh Hot Pepper Paste Recipes

HOMEMADE HOT PEPPER SAUCE

Steps:

• Cut the green tops off all the peppers. Discard tops and set peppers aside.
• Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
• In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.
• Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.
• Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquidy (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.
• Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.
• Refrigerate in an airtight container for at least one week prior to using.

CANNED HOT PEPPER SAUCE

Steps:

• In a medium stockpot, combine the peppers, cider vinegar, white vinegar, onion, garlic powder, cumin, mustard, turmeric, salt, clove, allspice, and sugar.
• Put the lid on the pot, bring the mixture to a simmer over medium heat, then simmer the sauce for 20 minutes.
• While the hot sauce is simmering, prepare the water bath canner. Fill it halfway with water and put it on the stove to simmer. Check two half-pint jars for any nicks or cracks, wash them in hot soapy water and rinse them in hot water. Keep the jars hot until it's time to use them. Wash the lids in hot soapy water and rinse them.
• After 20 minutes, remove the pan from the heat and puree the pepper mixture. You can use an immersion blender or ladle the mixture into a blender to puree it.
• Pour or ladle the hot sauce into the prepared jars, leaving 1/4 inch of headspace. Remove the air bubbles with a bubble remover tool or chopstick and recheck the headspace. Wipe the rims with a clean cloth, put the lids on the jars and screw on the bands. Place the jars in the prepared hot water bath canner, making sure that the jars are covered by at least an inch of water.
• Put the lid on the canner and bring the water to a full rolling boil. Process the jars for 10 minutes, adjusting for altitude, if necessary.
• Arrange a folded towel on the counter or table. Remove the jars, using a jar lifter, and place them on the towel. Let the jars cool for at least 12 hours.
• Once the jars are cooled, remove the bands and check the seals. If any jars failed to seal, put the in the refrigerator to use first. Wipe the jars with a clean cloth and store them for up to a year.

GRILLED GROUND LAMB KEBABS WITH FRESH HOT-PEPPER PASTE

Steps:

• Combine lamb, onion, parsley, cilantro garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour.
• Prepare barbecue (medium-high heat). Drain skewers. Form generous 1/4 cup lamb mixture into 3-inch-ling sausage around center of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste.

FRESH HOT-PEPPER PASTE

Steps:

• Combine all ingredients in processor and blend until very finely chopped. (Can be prepared 1 week ahead. Refrigerate in covered container.)

AGENT ORANGE HABANERO PEPPER PASTE

Steps:

• Bring the habaneros and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 15 minutes. Remove from heat, and stir in carrots, onion, cumin and garlic. Carefully puree the vegetables in a blender until smooth, then return to the saucepan, and continue simmering 45 minutes to 1 hour until thickened to the consistency of oatmeal. When ready, refrigerate overnight before using.