Chili Pepper Paste

Diane Schmidt


We love this mixed in softened butter and on steaks, corn on the cob etc... also very delicious mixed in mayo and on sandwiches. It's good stirred into soups, sauces, roasts etc... it's very spicy straight out of the jar, but just extremely flavorful and delicious mixed in things. Try it, you'll like it!

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Food Processor


red finger chili peppers
boiling water
red bell pepper
2 clove
garlic, crushed
1 tsp
cumin seeds
1 tsp
dried organo
1 tsp
1 tsp
2 Tbsp
white vinegar
2 Tbsp
olive oil
1-1 1/2 c
cubed sour dough or firm italian bread cubed, crust removed

Directions Step-By-Step

Pour boiling water over chili peppers; let fresh chili peppers stand for 1 minute; drain. Cool under cold water. Remove stems, seeds, and membrane; chop.
Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, cumin seed, oregano, paprika, and salt. When pulverized, add vinegar and oil.
Add bread a few pieces at a time; mix well until bread softens and blends in. Store in refrigerator for up to a week, or freeze for later use. Makes about 1 1/2 cups.
This is delicious if you use roasted peppers as well. Also, although my family likes it with the red finger chili's here is how you make it with other chili's. This can be made using dried chili's instead of fresh, if you do let them stand in the boiling water for 20 minutes.
Use 6-8 habanaros and a yellow bell pepper or use 8 dried cayenne peppers and a red bell pepper.
Red Hot:
Use 6-8 jalapenos and a green bell pepper or use 8 dried chipotles and a green bell pepper.
Use 8 poblanos and green bell pepper or use 8 dried anchos and a green bell peppers.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian, Low Fat, Dairy Free
Other Tag: Quick & Easy