- In a food processor, purée all the ingredients until it has a grainy paste texture. Transfer to a saucepan. Bring to a boil and simmer gently for about 15 minutes. Season with salt.
- Pour into a jar and let cool. Keeps in the refrigerator for about a month.
Use this hot peppers paste to spice up some of your favorite dishes (Asian, Middle Eastern, Mexican ...). For a spicy yogurt dip, combine 125 ml (1/2 cup) of 2% or 10% plain yogurt with 60 ml (1/4 cup) of homemade hot pepper paste or 15 ml (1 tablespoon) of store-bought sambal oelek. Delicious in sandwiches and burgers.