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Molten Garlic-Habanero Chile Paste

Molten Garlic-Habanero Chile Paste Recipe

Chile pastes are a great alternative to rubs, as they incorporate oil and fresh vegetables as opposed to dry powders. The oils adhere to the meat and infuse the meal with your fresh chile pepper flavors. We made ours extra spicy with not only habanero peppers, but also a King Naga and a Yellow Scorpion. This recipe is perfect as a rub for chicken or fish, or a meaty pork loin.

Molten Garlic-Habanero Chile Paste


  • 3 habanero peppers
  • 1 tablespoon minced garlic
  • 1 teaspoon dried parsley
  • 1 teaspoon white pepper
  • 2 tablespoons grape seed oil (or other neutral oil)

Cooking Directions

  • Combine all ingredients in a food processor and process until smooth.
  • Heat a pan to medium heat and add paste. Cook about 3 minutes, until mixture becomes fragrant.
  • Use immediately.

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