A recipe for making chili paste, including the bright and fiery habanero pepper.
Habanero Chili Paste Recipe
Was your habanero pepper plant very productive this year? Do you need to preserve your harvest? Don't let those habaneros go to waste.
You can freeze them, dehydrate them, make hot sauces and sauces galore, but don't forget this very simple way to preserve your peppers - make fresh habanero chili paste.
Why Make Chili Paste?
Chili paste is a flavorful alternative to incorporating dried spices into your meals.
You can reach into the fridge and swirl your chili paste into your dish rather than season with dried ingredients.
You'll get a fresher flavor blast this way. Use it as a rub for meats or seafood, or for soups or stews.
How to Make Habanero Chili Paste - the Recipe Method
I made this one with habanero peppers, though you can easily make it with other chili peppers. I've inclulded garlic and fresh herbs, though again, you can incorporate other ingredients as well.
Use a food processor to combine everything, or, if you're like me, use a molcajete and grind everything together until your paste forms. There is something inherently satisfying about processing your paste by hand with a molcajete. Fun!
Add or subtract the amount of oil to your personal preferences. I like more moisture to mine and I enjoy a chunky blend, which you can see in the photo.
Storage & Leftovers
Storing your Habanero Chili Paste in an airtight container in the fridge may allow to keep it for up to a week or so. To maximize the storage life, make sure to refrigerate it promptly.
For longer storage, freeze your habanero chili paste in airtight containers for 3 months or longer.
I like to freeze it in ice cube trays, then transfer them to a larger bag. This allows me to use small amounts anytime I need them. Works great!
Further Resources to Help You
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Habanero Chili Paste Recipe
Ingredients
- ¼ cup Olive oil
- ½ cup fresh Basil parsley is good too
- ½ cup fresh cilantro
- 4 cloves garlic peeled
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 20 habanero peppers stems removed
- Water as needed
Instructions
- Combine all ingredients in processor and blend until very finely processed. Or, use a molcajete and grind everything up into a paste.
- Add in more oil or a bit of water if you'd like a more consistent paste.
- Transfer to an air tight container and refrigerate.
Notes
Nutrition Information
Sonia Shearer-Hiett says
Excellent flavor. I added chives, garlic infused olive oil, pepper infused olive oil, parmesan cheese, oregano, and jalapenos. Delicious and my mouth is still on fire! I filled silicone muffin cups and just popped them in the freezer. I am sure they will be delicious in my cooking and baking. Thank you, Mike.
Mike H. says
You are very welcome, Sonia!
Sonia Shearer-Hiett says
Can you water bath this paste, and if so, how long?
Mike Hultquist says
Sonia, yes, though check the acidity. Shoot for a pH of 3.5 or lower for home processing. Add vinegar if needed. 10-20 minutes is usually enough, depending on your elevation.