Ingredients
Method
- Add all the ingredients except the olive oil to a blender or food processor.
- Blend until well combined and a thick paste forms.
- If needed, add the olive oil a little at a time until the paste reaches your desired consistency.
- Transfer to a clean, airtight container and store in the refrigerator.
Nutrition
Notes
If you have a spice grinder, grind the pimento seeds first before adding them to the remaining ingredients.
Adjust the number of Scotch bonnet peppers and how much of the seeds and membrane you remove depending on your heat preference.
Wear gloves when handling Scotch bonnet peppers, and avoid touching your face or eyes.
If the paste is too spicy, add a few squeezes of fresh orange juice to help mellow the heat.
Store refrigerated for up to about one month, using a clean utensil each time.
Adjust the number of Scotch bonnet peppers and how much of the seeds and membrane you remove depending on your heat preference.
Wear gloves when handling Scotch bonnet peppers, and avoid touching your face or eyes.
If the paste is too spicy, add a few squeezes of fresh orange juice to help mellow the heat.
Store refrigerated for up to about one month, using a clean utensil each time.
Recipe Printed From ThisBagoGirl.com
