Richard’s Basic Habanero Paste
This is a basic ingredient for many of the recipes contained on this site. It adds a spicy peppery flavor to any dish and is great for ingredients that might otherwise be too bland.
The recipe is for a quarter cup of the paste. Use it sparingly as you would salt or pepper because a little goes a long way. Also, always be careful to protect your eyes when cooking hot peppers and wash your hands thoroughly before and after working with hot peppers.
Richard’s Basic Habanero Paste:
4 or five large Habanero Peppers
1 Carrot (or six baby carrots)
1 Tomato Peeled and seeded
1/3 Cup white vinegar
1TBS Kosher salt
Chop the peppers, carrot and tomato in half inch pieces. Place all vegetables in a saucepan and cover with water. Boil until the carrots begin to soften.
Remove from heat. Drain all water and allow to cool for 10 minutes. Place the vegetables, as well as the salt and vinegar into a food processor and process until the mixture forms a light paste.
Store in an easy open container in the refrigerator and use as little or as much as you like in any dish!