How to Prepare Habanero Pepper Paste

Habaneros are one of the hottest pepper varieties available. Making a paste of these fresh peppers will create a food spread of such intense, spicy heat that you will want to use caution when eating. Habanero paste is easy to make and adds intriguing, fiery flavors to chili, Mexican dishes, Thai food, rib rubs and as a condiment for Tex-Mex foods such as hamburger melts with Monterrey Jack pepper cheese. Mango and papaya add a bit of sweetness to offset the heat in this preparation.

Things You'll Need

• 24 habanero peppers
• 2 cups water
• 1/2 cup mango, chopped
• 1/2 cup papaya, pureed
• 1/2 cup onion, chopped
• 1 tablespoon garlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Rubber gloves
• Food processor or sharp kitchen knife

Instructions

1. Split the peppers open along the edge, then scrape out and discard the seeds while wearing rubber gloves to prevent chemical burns on your skin.

2. Chop and mince the habanero peppers either with a food processor or a sharp knife.

3. Place the peppers in the water. Bring the peppers and water to a boil, reduce heat and simmer 20 minutes.

4. Remove from heat and stir in remaining ingredients.

5. Puree the mixture in the food processor until smooth, then pour back into a saucepan.

6. Simmer over low heat 40 minutes, stirring occasionally.

7. Refrigerate in a sealed container until ready for use.

Tips & Warnings

• Refrigerated habanero paste will keep for a week; longer if you omit the mango and papaya.

• Avoid touching chopped habanero peppers with your bare hands. Avoid eating raw peppers and never rub your eyes after handling these peppers with or without gloves.

References

• Habanero pepper paste instructions
• Pepper cooking tips
• Habanero paste recipe

Resources

• Read this Article in Spanish