How to Make Red Velvet Hot Pepper Paste

How to Make Red Velvet Hot Pepper Paste

Welcome my friends here in wikihow , today we will cook and i will tell you  how to make an intensively hot and fantastically festive hot pepper paste.

We call it a paste rather than a sauce because
of its thicker consistency.

Unlike most sauces, it’s mostly pureed peppers,
with very small amounts of a few other ingredients.

We’re using very hot and superhot peppers
from our garden, but you can make this paste

with any type of peppers of any color or heat
level.

You may have seen our earlier video where
we demonstrated how to make 7 Pot Paste.

Red Velvet Paste is similar, but we’re using
only red and chocolate peppers so we can get

the rich deep red color of red velvet cake.

Instead of garlic and lime, we’re adding
cocoa and agave for a distinctly different flavor.

Now here’s where the fun comes in.

We’re also making a Vanilla Icing Paste
from white peppers.

When both pastes are completed, we’ll layer
them in a jar to mimic the layers of a cake.

Our hot pepper pastes are a little different
than most hot sauces in that they’re thicker

and not cooked.

There aren’t any fillers — just peppers,
a little flavoring and enough liquid to hold

it all together.

Let’s get started.

🎵The Red Velvet Paste looks sweet
So sweet, but it’s deadly 🎵

🎵Red Velvet Paste looks sweet enough to eat
(With a spoon but you’d swoon) 🎵

🎵The Red Velvet Paste is for Players
Made of layers of hot peppers 🎵

🎵 Red Velvet Paste delivers up the heat
The Red Velvet Paste 🎵

First, we dodged the raindrops and harvested
peppers.

If you don’t have ripe peppers growing in
your front yard, use what you can source locally.

We freeze a lot of our crop and use them to
make hot pepper paste all year round.

Here are the white (actually beige) peppers
for the Vanilla Icing, and the red, caramel

and chocolate peppers for the Red Velvet.

Although darker peppers do have a richer flavor,
caramel and chocolate refer to the color and

not the taste.

The peppers we’re using today include 7
Pot White, Habanero Ivory, MN State Fair Blue

Ribbon winning Jellybean Habanero, Trinidad
Scorpion Moruga Red, King Naga, Carolina Reaper,

and Trinidad Scorpion Moruga Caramel.

Here are all the ingredients we’re using
today.

You may never used vanilla and cocoa in a
hot sauce, but trust us, the flavors work great.

Now, the equipment and supplies.

Pretty basic stuff.

Gloves are important to protect your hands
from the burn.

We found these 2 oz. jars on Amazon, and we’ll
include a link in the description.

We designed and printed the labels, which
we’ll attach with the glue stick.

You could use a blender instead of a food
processor.

Almost forgot the mask and goggles.

These are essential, unless you really enjoy
watery eyes, runny nose, coughing and sneezing.

Time to make the Vanilla Icing Paste.

First we prepare the peppers.

The small habaneros either get sliced in half
or can just be tossed whole into the food

processor.

On the larger 7 Pots, we remove a lot of the
placenta and seeds, because they can be bitter.

We’re measuring about 1/2 cup of apple cider
vinegar, but we add as needed and we ended

up using less than half.

Dump the peppers and little of the vinegar
into the food processor, and start chopping.

Add a tablespoon of blue agave, and a 1/4
teaspoon of vanilla.

Continue processing until you reach the desired
consistency.

We’re going to keep this pretty thick because
we want our layers to remain separate in the jar.

When it’s ready, spoon it into a bowl.

Here’s the finished product.

Now we’ll make the Red Velvet Paste.

The process is the same.

Stem and de-seed the peppers.

For this recipe, we’ll use sweeter and darker
balsamic vinegar.

Then toss the peppers in the Cuisinart and
drizzle in vinegar as needed.

We’ll add a pinch of salt, sweeten things
up with a teaspoon of blue agave, then add

powder, depending up on how chocolatey you

like your hot pepper paste.

Add more red or brown peppers until you’re
happy with the color, and process until the

texture is appropriately velvety.

Now we’re all done with the making.

We’ll layer some of each in a small dish
so we can sample before loading up the jars.

OK, now for a little taste test.

Get just the white.

Mmmmm… sweet and really hot.

Now, let’s dig down to the Red Velvet.

Oh my god, it’s amazing.

Let's mix them together.

Whoops.

I think this would go with anything that you
eat.

I put on my brave face as usual, but both
pastes are seriously volcanic and I’m not

ashamed to admit I had to take a short break
to recover before we could resume filming.

Back in action and time to fill jars.

We realized right away that we would never
get perfect layering of the two pastes, but

we’re happy with the result, and I think
you will be too if you try this recipe.

We’re already thinking about red and green
peppers for a holiday version.

🎵Red Velvet Paste looks sweet
So sweet, but it’s deadly 🎵

🎵Red Velvet Paste looks sweet enough to eat
(With a spoon but you’d swoon) 🎵

🎵Red Velvet Paste is so festive
Its appearance is deceptive 🎵

🎵Red Velvet Paste adds beauty to the beast
The Red Velvet Paste 🎵

That’s it for this episode.

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thank you .