Hot Pepper Paste

The growing season is in full gear and the two hot pepper plants are producing more peppers than I know what to do with.  I don't want to waste a single one, so I thought why not try to make pepper paste and freeze it. 

Here's what I did:

1. Rinse the peppers thoroughly and let air dry (or dry with a cloth)
2. Snap the top of the pepper off (the stem)
3. Place all peppers in the food processor
4. Pulse until peppers are finely minced
5. Add olive oil to get the desired consistency
6. Drop onto a cookie sheet covered in wax paper with a 1/2 teaspoon
7. Freeze for a couple of hours 
8. Remove from the waxed paper and place in a freezer safe container

These peppers have proven to be excellent in tofu tacos, rice and beans, I have even used them to kick up the spice in my taco salad.   The pepper paste will be good in the freezer for 6-8 months in an air tight freezer safe container.  I plan on using the paste in the cooler months to heat up my dishes a bit.