Fresh Hot Pepper Paste Recipes

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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

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.)

GRILLED GROUND LAMB KEBABS WITH FRESH HOT-PEPPER PASTE



Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste image

Categories     Sandwich     Garlic     Herb     Lamb     Low Cal     Backyard BBQ     Meat     Ground Lamb     Hot Pepper     Spring     Summer     Tailgating     Party     Bon Appétit

Yield Makes 12 kebabs

Number Of Ingredients 13

1 1/4 pounds ground lamb
3/4 cup finely chopped onion
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh cilantro
4 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
12 bamboo skewers
Olive oil
Warm pita bread
Fresh Hot-Pepper Paste

Steps:

  • Combine lamb, onion, parsley, cilantro garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour.
  • Prepare barbecue (medium-high heat). Drain skewers. Form generous 1/4 cup lamb mixture into 3-inch-ling sausage around center of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste.

HOT CHILLI PASTE



Hot Chilli Paste image

An Asian favorite, add to stir-fries, sauces or just as it is to your favorite foods for that extra little kick. You can use fresh or dried chile peppers in this recipe.

Provided by PalatablePastime

Categories     Sauces

Time 1h10m

Yield 1 batch

Number Of Ingredients 4

1 1/4 ounces fresh red chilies (or 18-20 dried)
5 tablespoons peanut oil
3 cloves garlic, chopped
1/2 teaspoon salt

Steps:

  • If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
  • Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
  • Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.

Nutrition Facts : Calories 624.4, Fat 67.7, SaturatedFat 11.4, Sodium 1167.5, Carbohydrate 6.1, Fiber 0.7, Sugar 2, Protein 1.2

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