Fresh Hot Pepper Puree

Name: Fresh Hot Pepper Puree
Ingredients: 10 to 12 hot red or green finger peppers or manzano peppers; 2 tablespoons water; 1 teaspoon salt

Chef

Maria Baez Kijac

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Cookbook

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

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This image courtesy of Joseph DeLeo

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.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentblender

Five Ingredients or LessYes

Taste and Texturehot & spicy

Type of DishCondiments

Ingredients

10 to 12 hot red or green finger peppers or manzano peppers
2 tablespoons water
1 teaspoon salt

Instructions

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.