Home » Recipes » Sauces » Habanero Chili Paste Recipe
by Mike Hultquist · · 27 Comments · Jump to Recipe
A recipe for making chili paste, including the bright and fiery habanero pepper.
Habanero Chili Paste Recipe
Was your habanero pepper plant very productive this year? Do you need to preserve your harvest? Don't let those habaneros go to waste.
You can freeze them, dehydrate them, make hot sauces and sauces galore, but don't forget this very simple way to preserve your peppers - make fresh habanero chili paste.
Why Make Chili Paste?
Chili paste is a flavorful alternative to incorporating dried spices into your meals.
You can reach into the fridge and swirl your chili paste into your dish rather than season with dried ingredients.
You'll get a fresher flavor blast this way. Use it as a rub for meats or seafood, or for soups or stews.
How to Make Habanero Chili Paste - the Recipe Method
I made this one with habanero peppers, though you can easily make it with other chili peppers. I've inclulded garlic and fresh herbs, though again, you can incorporate other ingredients as well.
Use a food processor to combine everything, or, if you're like me, use a molcajete and grind everything together until your paste forms. There is something inherently satisfying about processing your paste by hand with a molcajete. Fun!
Add or subtract the amount of oil to your personal preferences. I like more moisture to mine and I enjoy a chunky blend, which you can see in the photo.
Storage & Leftovers
Storing yourHabanero Chili Pastein anairtight containerin the fridge may allow to keep it for up to a week or so. To maximize the storage life, make sure to refrigerate it promptly.
For longer storage, freeze your habanero chili paste in airtight containers for 3 months or longer.
I like to freeze it in ice cube trays, then transfer them to a larger bag. This allows me to use small amounts anytime I need them. Works great!
Further Resources to Help You
- How to Make Chili Paste
- Homemade Harissa
- Chili Paste from Around the World
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Habanero Chili Paste Recipe
A recipe for making chili paste, including the bright and fiery habanero pepper.
Course: Main Course
Cuisine: American
Keyword: chili paste, chili peppers, habanero, recipe, spicy
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Calories: 20kcal
Author: Mike Hultquist
Servings: 30
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5 from 6 votes
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Ingredients
- ¼ cup Olive oil
- ½ cup fresh Basil parsley is good too
- ½ cup fresh cilantro
- 4 cloves garlic peeled
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 20 habanero peppers stems removed
- Water as needed
Instructions
Combine all ingredients in processor and blend until very finely processed. Or, use a molcajete and grind everything up into a paste.
Add in more oil or a bit of water if you'd like a more consistent paste.
Transfer to an air tight container and refrigerate.
Notes
Should last about a week or so. Or, you can freeze it and thaw as needed for use.
Nutrition Information
Calories: 20kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 78mgPotassium: 27mgFiber: 1gSugar: 1gVitamin A: 103IUVitamin C: 10mgCalcium: 3mgIron: 1mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Reader Interactions
Comments
Rachel Kohnen says
Perfect way to use the end of season crop. I had orange and green habenero, red and green jalapeno, and some other chile peppers. All of them went into the food pepper. Thanks for the idea!Reply
Mike Hultquist says
Excellent! Glad to help, Rachel!
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Carrie says
Hi There, can you please give me more indication on how much this yields? I know it says 30 servings on this specific quantity - but what is that in terms of grams?
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Mike Hultquist says
Carrie, this should make about 1.5 cups, depending on the size of the peppers.
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Raksha Ruparelia says
Absolutely delicious. Thank you .Reply
Mike Hultquist says
Thanks, Raksha!
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Peepers says
Ok ya got me.... Your rescued me from my sofa sausage blues. I’m heading to the store to get the ingredients. Thanks for saving me from my couch coma. Let ya know how I like it later.
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Michael Hultquist - Chili Pepper Madness says
Haha, enjoy!
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Julie says
I made this and froze it in an ice cube tray. Then placed the cubes in a freezer bag. I take out a "cube" when I want to spice up a recipe or use it for dip.Reply
Michael Hultquist - Chili Pepper Madness says
Perfect, Julie! I love it. I use this method to freeze lots of different sauces and pastes, like sofrito, curry pastes, so many things.
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George says
I love that idea , I use a similar one for my citrus . Lemon lime and orange. I run them through my juicer and make cubes out of them and freeze them to use as needed just like an ice cube . Haven’t tried it with sauces like this yet but will try it out .Reply
Robbi says
We love this recipe! I just used the last of the habaneros (many were still green) and a bunch of sugar rush peach peppers with your ingredients and it’s amazing! Thanks so much for your recipes. We use quite a few of them. Will try to figure out how to post a picture.
Robbi and DaveReply
Michael Hultquist - Chili Pepper Madness says
Thanks, Robbie!
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Katy Kiefer says
I’m curious...We’re did you get your nutritional facts? The sodium seems really high for 1 tsp salt. Is this correct?
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Michael Hultquist - Chili Pepper Madness says
Katy, the values come from a recipe card plugin that I use. The issue is that I only calculated on 6 servings, though realistically you won't be using more than a teaspoon in most recipes. I recalculated at higher servings, which makes more sense. Thanks for calling this to my attention. Also, if sodium is a concern, you can dial WAY back on it.
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charmaine says
Hi MikeMade this today but just wondered what the shelf life would be more or less if canned? Would like to make larger batches and use as gifts for my chilli loving friends.
Regards
Charmaine
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Michael Hultquist - Chili Pepper Madness says
Charmaine, chili paste will normally last about a week, though you can freeze it to keep it longer. If you want to can it, you'll need to use a pressure canner, as there is low acidity. If you want to use a water bath method, you'll need to introduce an acidic element, like citrus or vinegar, to lower the ph to under 4.0, 3.5 more ideal. I hope this helps.
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Ernie says
*need to use a pressure canner due to the high ph, (low acidity),
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Mike Hultquist says
Correct.
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Faith says
Are there different pH strips for food than the ones at the pharmacy?
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Faith says
Never mind! I looked it up (should have done that in the first place.)
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Mike Hultquist says
All good!
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Pamela says
hi. would lemongrass go with it nicely as an additional spice?
also wondering f I could leave the seeds in if i wizz it up fine enough at the end?
what difference would it make in the flavour?
cheersReply
Michael Hultquist - Chili Pepper Madness says
Hi, Pamela. Yes, I think lemongrass would be a great flavor addition here. It would complement many recipes. Yes, you CAN leave in the seeds. Some people find them bitter, so plan accordingly. I leave them in all the time.
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Samir says
like to try
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David says
Hi Mike, did it and turned out great, though i'd rather use 1/4 pound chili hehe!
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David says
Hi, I wish to do this recipe but with a variation:
½ cup Sunflower oil
¼ cup fresh Basil
¼ cup fresh Parsley
¼ cup fresh cilantro
4 cloves garlic, peeled
1 teaspoon salt
1 tablespoon white vinegar
1 teaspoon ground black pepper
½ teaspoon ground cumin
1 pound mushroom yellow peppers, stems removed
2 pcs yellow sweet bell peppers (seeded)Mix all with a processor and put on fire to allow all moisture evaporate, then jar it while hot to increase shelf life
What do you think about?
REPLY: Sounds great, David. Let me know how it turns out. -- Mike from Chili Pepper Madness.
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