How to Prepare Habanero Pepper Paste


Hot pepper paste is a popular food addition in Korea that replaced the once popular Chojang sauce made from peppers. Originally, hot pepper paste was introduced in the 16th century in Korea. Habanero peppers make an especially hot paste that can be added to stews, soups or used to dress meats and vegetables. Once you develop the basic process of making habanero past, experiment with adding different herbs, spices and even fruits and vegetables.

Step 1

Mince your habanero peppers with a knife. Leave the seeds in the mixture.

Step 2

Bring your habanero peppers to a boil in just enough water to cover the peppers. Reduce the heat and simmer your peppers for 15 minutes.

Step 3

Dice carrots, onions or any other vegetables you would like to add to the paste. You can even add fruits such as apples or peaches to the mix.

Step 4

Put your habanero peppers and vegetable or fruit mix into a blender. Mix until they are pureed well.

Step 5

Return the mixture to a pan. Add 1 tablespoon of garlic and a dash of salt. Also, add spices such as ¼ teaspoon of cumin, cinnamon, thyme, black pepper, allspice or nutmeg. Add a combination of spices if you desire.

Step 6

Let your paste simmer for about 45 minutes, and then let it cool. Chill your paste overnight before using it.

Things You'll Need

  • 8 to 10 habanero peppers
  • Vegetable or fruits (onion, carrots, apples, or peaches)
  • 1 tablespoon garlic
  • Salt
  • Spices (cumin, cinnamon, thyme, black pepper, allspice, or nutmeg)


  • Korean Ministry of Food: History of Pepper Paste
  • All Recipes: Agent Orange Habanero Pepper Paste
  • Yum Yum: Jerk Paste Recipe

Who Can Help

  • Recipe Goldmine: Red Pepper Paste Recipe
Keywords: hot pepper paste, habanero peppers, Korean food

About this Author

Based in Ann Arbor, Michigan, Robin Coe has reported on a variety of subjects for over 15 years. Coe is the former publisher of the politics and art magazine Flesh from Ashes. She has worked to protect water and air quality. Coe holds a Bachelor of Science in journalism with a double-major in international politics from Bowling Green State University.