My favorite thing to do with this paste is coat chicken breasts and let sit overnight. Then grill the breasts and serve with rice tossed with chard. The temperature heat of the rice gently wilts the chard. The flavor heat of the chili paste amplifies the meatiness of the chicken and is balanced by the starch of the rice.
- ½ lb hot peppers—can be a mix of any sort or keep to one variety
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp ginger
- 1 small onion
- 5 garlic cloves
- ½ C tomato paste
- 2 lemons, juice and zest
- 2 oranges, zest only
- 1 T salt
- 1 C olive oil
- Grill the peppers until well charred. This can also be done under the broiler if you’re grill is packed away for the season.
- Remove peppers from the grill and place in a bowl covered with plastic wrap to cool
- Toast the spices
- In a food processor blend all ingredients into a chunky paste
- Store in an airtight jar in the fridge for months on end