Fresh Hot Pepper Puree
The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, With 450 Recipes
Published by Harvard Common Press
This hot pepper puree is called for in many recipes in this book, especially in the cebiches. I freeze it in very small containers so that it can be easily thawed when needed. The best varieties of peppers to use are hot red or green finger peppers, which can be found in U.S. supermarkets when they are in season. Alternatively, Andean hot red peppers and mirasol (hot yellow) peppers are available frozen or packed in brine in South American groceries. I also like manzano peppers for their wonderful flavor; they can be found seasonally. Jalapenos or serranos also can be used. A good substitute for fresh hot pepper puree is habanero hot sauce.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturehot & spicy
Type of DishCondiments
- 10 to 12 hot red or green finger peppers or manzano peppers
- 2 tablespoons water
- 1 teaspoon salt
Wash the peppers thoroughly in cold water. With a sharp knife, trim the ends and cut them in half lengthwise. With a paring knife, scrape the seeds out and cut the peppers into small pieces.
Transfer to a blender, add the water and salt, and process until smooth. Add a little more water, if needed, to make a thick sauce. Transfer to small containers and refrigerate for up to several days or freeze for up to several months.
2003 Maria Baez Kijac