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.
Mince your habanero peppers with a knife. Leave the seeds in the mixture.
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.
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.
Put your habanero peppers and vegetable or fruit mix into a blender. Mix until they are pureed well.
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.
Let your paste simmer for about 45 minutes, and then let it cool. Chill your paste overnight before using it.