Very Hot Chilli Pepper Paste Recipes

TURKISH RED PEPPER PASTE

Steps:

• Cut the capsicums into large chunks, discarding the seed core.
• Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
• Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
• Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
• Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
• Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
• This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.

HABANERO HELLFIRE CHILI

Steps:

• Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
• Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
• Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

HOT CHILLI & LEMON PASTE

Steps:

• Wash chillies and remove stalks (Note: Use rubber gloves).
• Cut chillies in half lengthways.
• Wash and cut lemons into quarters.
• Crush garlic and finely chop ginger.
• Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.
• In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.
• (Note: only cook chilli in well ventilated area as fumes are strong).
• Add paste to hot oil, add salt and stir constantly.
• As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.
• Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.
• In cool weather this can be stored in a cupboard.

HOT CHILLI PASTE

Steps:

• If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
• Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
• Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.

VERY HOT CHILLI PEPPER PASTE

Steps:

• Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit!
• Put them in a plastic bag to sweat for 5 minutes and then peel removing the seeds and add to a small blender or multi-chopper.
• Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better.
• Add garlic powder, onion powder, vinegar and a little olive oil.
• Blend until mixture becomes a thick red paste.
• Keep in a small glass jar in the fridge covered with a layer of olive oil to keep it from spoiling. It should last several weeks.