Caliente is the word that will come to mind when you are making this spicy and flavourful paste.
I was inspired to make this dish after a trip to the St-Lawrence market. It’s the fall and the farmers have amazing produce. I found these hot peppers and knew that I could create something extremely flavourful.
This recipe can be added to basically any dish. Here are its uses:
- Swirl into soups for extra heat and flavour
- Use it as a spread for sandwiches
- Drop a few teaspoons into any meat mixture, like burgers or meatloaf
- Use it as a rub or a marinade for fresh fish or chicken
- Add it to stew for extra oomph
- Mix it with mayo or sour cream for a quick dipper
- 1 pound chili peppers chopped – I used a combination of fingerlings and long red cayenne peppers, though you can use any type.
- 2 garlic cloves chopped
- 1 small red chopped
- ¼ cup olive oil plus more as needed
- 1 tsp apple cider vinegar
- Salt and pepper to taste
Add peppers, garlic and red onion to a parchment paper lined baking sheet for 25 minutes
- When the peppers are roasted, cool and transfer to a food processor.
- Process until smooth
- Add olive oil and apple cider vinegar with salt and pepper
- Transfer to a jar and refrigerate! Use a spoonful at a time.