Fresh Hot Pepper Paste Food

FRESH HOT-PEPPER PASTE

Fresh Hot-Pepper Paste image

Categories Condiment/Spread Sauce Food Processor Garlic Herb Pepper Hot Pepper Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 9

Ingredients

1 cup chopped fresh cilantro
1 cup chopped fresh parsley
1/4 cup chopped seeded fresh red serrano or red jalapeño chilies
1/4 cup water
1/4 cup olive oil
1 1/2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin

Steps:

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

HOT PEPPER PASTE LIKE SAMBAL OELEK

Hot Pepper Paste Like Sambal Oelek image

From Ricardo. I made it tonight and it's very good. It can be used in asian dishes, mexican... For a spicy dip, mix 1/2 cup plain yogurt with 1/4 cup of homemade hot pepper paste or 1 tablespoon sambal oelek store-bought. Delicious in sandwiches and burgers.

Provided by Boomette

Categories Peppers

Time 25m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 red bell pepper, seeded and diced
4 long hot red pepper, unseeded, sliced
2 garlic cloves, peeled
1/2 cup white vinegar
1 tablespoon sugar
salt

Steps:

In food processor, mix all ingredients until you have a lumpy paste. Put in a saucepan (I used a small saucepan and it was perfect). Bring to boil and let simmer slowly about 15 minutes. Add salt to taste.
Pour in a jar and let cool. It's good up to one month in the fridge.

THAI PEPPER PASTE

Thai Pepper Paste image

Make and share this Thai Pepper Paste recipe from Food.com.

Provided by Barrie

Categories Sauces

Time 20m

Yield 1 qt

Number Of Ingredients 10

Ingredients

1 lime, juice of
1/2 lb Thai peppers
1 onion
1/4 cup olive oil
1/2 cup vinegar
3 tablespoons sugar
5 garlic cloves
1 tomatoes
3 ounces five spice tofu
1/4 cup ketchup

Steps:

Put the olive oil and peppers in at least a 1 quart pot and bring to a simmer until the pepper skins are blistered. While this is happening mash the garlic and slice the tomatoe and onion into chunks. When the pepper skins are blistered add all other ingredients and simmer for 5 minute
Remove from the heat and using your vertical blender frappe on high until a smooth creamy consistency is reached. At this point I put into a 1 quart mason jar, sterilized, and store in the refrigerator.
Great on pork and seafood.

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