Roasted Chilli Paste

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


  1. Add peppers, garlic and red onion to a parchment paper lined baking sheet for 25 minutes
  1. When the peppers are roasted, cool and transfer to a food processor.
  2. Process until smooth
  3. Add olive oil and apple cider vinegar with salt and pepper
  4. Transfer to a jar and refrigerate! Use a spoonful at a time.

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