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Jalapeno Pepper Paste - a Chefs RECIPE

Updated on August 29, 2015
Don Bobbitt profile image

Don and his wife love to cook. They enjoy new and different recipes and experimenting with interesting new combinations of ingredients.

Jalapeno Pepper Paste after the mixture is Puree'd thoroughly.
Jalapeno Pepper Paste after the mixture is Puree'd thoroughly. | Source

Do You like Jalapeno's

Do you REALLY Like Jalapeno Peppers?


Well, I DO!

I like them, fresh, dried, pickled, canned and sliced, in Salsas, on sandwiches, in Soups, in Salads and in Casseroles.

I like them as an ingredient in great dishes, and as a garnish on them.

I like the way that they lie on the top of my tongue and slowly start to burn. I like the way the burn continues down my throat and settles in my stomach, where it slowly spreads and jerks my whole body into high gear, forcing sweat to pop out on my brow, and tears to well up in my eyes.

I like the way, when I occasionally bite into that rare one that has a heat index closer to a Habanero than a Jalapeno, that it makes me reach for the closest Beer or Soda or water, or whatever I can find to quell the fire in my mouth. I like the way I laugh when I have to grab that Beer.

Cleaned Jalapeno with stem end removed
Cleaned Jalapeno with stem end removed | Source

Wasted parts of the Jalapeno

So, one day when we were making one of my favorite recipes to take to a party, my Jalapeno Poppers, I had an epiphany.

I looked at the bar where I was working and I suddenly realized how much of the actual Jalapeno I was wasting.

Actually, I noticed because of the polite (sic) reprimand my wife was giving me over all of the mess I was making.

Cook Time

  • Prep time: 20 min
  • Cook time: 3 min
  • Ready in: 23 min
  • Yields: 8 ounces of Paste

Rate my Recipe for Me!

4 stars from 9 ratings of Jalapeno Pepper Paste Recipe

A new Recipe is Born from throw-away food parts.

I thought about it for a while and after a little experimenting, I ended up with this fantastic recipe for making a Jalapeno Paste.

This stuff is great and the spicy flavor will knock your socks off, literally!

I make this paste from the waste that I used to throw away, along with the addition of Garlic and a few spices and of course, a little EVOO.

And, I am not a wasteful person, I have a sister Recipe for Jalapeno Poppers that uses the main parts of the Jalapeno Peppers and it only takes a few minutes more to make both recipes.

Actually, often, i have just put the "wasted parts" into a sealable plastic bag and made the paste two or three days later, at my convenience.

Pepper stem ends after salvaging the edges.
Pepper stem ends after salvaging the edges. | Source

The Final Result!

Now that I have this fresh and powerful paste to use in my favorite Spicy Dishes, I am always ready to kick things up in the flavor department.

Whenever I’m cooking a dish that needs a little kick, I can reach into the freezer and break off a small piece of my frozen paste, throw it into the still cooking dish, and, well ….. WOW!

The old flavor buds can count on jumping into overtime, when I eat the finished dish later.

I can proudly say, eat this paste of mine at your own risk!


  • 20 Jalapeno Peppers, Large, fresh
  • 1 medium whole Garlic head, All cloves cjopped
  • 3 tbs EVOO
  • 1 tbs Salt
  • 2 tbs. Black Pepper, rough ground


  1. Cut the Stem ends off of the Jalapeno Peppers.
  2. Trim the green from the Jalapeno stem ends.
  3. Cut the Peppers in half, remove the seeds and ribs, and set aside.
  4. Peel the whole head of Garlic and chop up the Cloves
  5. Peel the whole head of Garlic and chop up the Cloves.
  6. Heat the EVOO in a medium saucepan.
  7. Add the Garlic and cook over a medium heat for about five minutes, do not burn.
  8. Add the salt and Pepper, and blend into the Oil and Garlic, then remove the mixture from the heat.
  9. Place the Jalapeno waste (seeds, ribs, and stem end trimmings) into a blender along with a couple of tablespoons of water, and blend for about a minute.
  10. Add the contents of the saucepan into the blender and puree for about two minutes, or until it forms into a thick paste.
  11. Place the paste into a plastic sandwich bag, remove all of the air from the bag, lie the filled bag flat on the counter and seal the bag.
  12. Freeze the bag of paste, keeping it in a flat position so that the mixture is an even thickness ( about 1/4-inch thick) so that it will be easy to break off pieces when frozen..
  13. When needed, remove the bag from the freezer, and break off a piece of the frozen paste that is the appropriate size to heat up your dish to your taste, and just add it to the dish while cooking.

NUTRITIONAL Estimate for 1 tbs of Jalapeno Paste

Nutrition Facts
Serving size: 1 tbs
Calories 27
Calories from Fat18
% Daily Value *
Fat 2 g3%
Carbohydrates 2 g1%
Cholesterol 0 mg
Sodium 1 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

NOTES to the Chef

NOTE: This mixture is a great paste for adding a spicy flavor to almost any dish. And it can be ready to use at any time, just waiting there in your freezer.

NOTE: Take care when handling the final paste mixture. If you get your nose too close, it will actually take your breath away.

WHAT? Too HOT for You?


This recipe is essentially pure Jalapeno with the exception of the addition of a full head of Garlic!

What would you expect?

The wasted interior parts of many Jalapeno Peppers used in recipes.

The wasted Seeds and Ribs after removal from the Jalapeno Peppers.
The wasted Seeds and Ribs after removal from the Jalapeno Peppers. | Source

Ingredients- ready to process

Cleaned ingredients from 30 Jalapeno's.
Cleaned ingredients from 30 Jalapeno's. | Source

Jalapeno Paste ready to Freeze

The Jalapeno Pepper Paste in a Plastic bag ready for freezing.
The Jalapeno Pepper Paste in a Plastic bag ready for freezing. | Source

Cooking with Jalapenos

Jalapeno Cheddar Cornbread Recipe

© 2011 Don Bobbitt


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    • Deborah Minter profile image

      Deborah Minter 5 weeks ago from U.S, California


    • Don Bobbitt profile image

      Don Bobbitt 19 months ago from Ruskin Florida

      Lucy - I would recommend using 12-15 medium to large sized Jalapeno's. Let me know how it turns out for you?


    • profile image

      Lucy 19 months ago

      How many jalepenos should I use for this recipe if I'm using whole ones and not scraps?

    • Don Bobbitt profile image

      Don Bobbitt 2 years ago from Ruskin Florida

      dianetrotter- Sorry! My Bad!

      EVOO is the common abbreviation for Extra Virgin Olive Oil.

      I tend to use Olive Oil almost exclusively for its health benefits. And, I NEVER use CANOLA OIL. It is a dangerous Oil concoction originating in Canada. Look it up.


    • dianetrotter profile image

      G. Diane Nelson Trotter 2 years ago from Fontana

      EVOO? Don, what is that?

    • Don Bobbitt profile image

      Don Bobbitt 5 years ago from Ruskin Florida

      Ruchira- Great Idea, the Mint! I might try that myself with my next batch. That's the thing about a basic recipe like this, you can fine-tune it to your own tastes and make it your own. Thanls for the response.

    • Ruchira profile image

      Ruchira 5 years ago from United States

      Hi Don,

      Liked your wonderful recipe and I might try making it. To sober it a little...I might also crush some mint into it.

      voted up as useful/informative

    • Don Bobbitt profile image

      Don Bobbitt 6 years ago from Ruskin Florida

      Yes, the Popper Recipe is in my new Blog called A FRUGAL CHEF. You should see it referenced with a link on this Hub.

      And, take care with this on a sandwich, it is pretty potent. I suggest that after you make it, that you taste a very small sample. Just to be careful.

      Thanks for the read.

    • PoliCommandments profile image

      PoliCommandments 6 years ago from DeKalb, IL

      This sounds great for quesadillas and sandwiches! Do you have the jalapeño popper recipe too? I guess I'll look on your profile. I may have to become a follower!

    • Don Bobbitt profile image

      Don Bobbitt 6 years ago from Ruskin Florida

      Yeah, I switched over about 2-weeks ago. I think the before and after are part of the confusion. I'm watching the whole thing evolve. Take Care and good luck!

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 6 years ago from Kaufman, Texas

      Hey, have you done a "sub domain" switch yet? I think it's helped me some.

    • Don Bobbitt profile image

      Don Bobbitt 6 years ago from Ruskin Florida

      I wish I could get more comments from more people on my Blogs. I welcome them. I want to get comments, suggestions, and even other peoples favorite recipes.I have been Hubbing and Blogging for almost two years, and I have accepted that I do this for either self entertainment or self flagellation,.I just haven't figured out which, Yet! Thanks again for responding!

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 6 years ago from Kaufman, Texas

      I followed feenix here from my feed. I bounced every button but "funny" on the way to the comment section.

      I've got burning nostrils right this moment. I'm dicing jalapenos and Serranos for my pico mix. I freaking love those peppers. I have nothing but heartache and sadness for those persons who can't enjoy them as much as I do!

    • feenix profile image

      feenix 6 years ago

      Hello, Don,

      That does sound like a great project and, in the meantime, I am going to pay a visit to your blog site. I'll leave a comment or two ;-)

    • Don Bobbitt profile image

      Don Bobbitt 6 years ago from Ruskin Florida

      Thanks feenix, for the kind response. I have a bunch of spicy recipes that I have to dig out and clean up that I will add to my Hubs and to my Blog "" soon. Like everyone else, most of my recipes are on scraps of paper stuck in shoe boxes, and I am not Mr. Neat. Sounds like a great project, Huh?

    • feenix profile image

      feenix 6 years ago

      Hello Don Bobbitt,

      Largely because I am a native of Southern California (Los Angeles, to be exact) I really do like jalapeno peppers. Thus, I really did enjoy reading this post and got some new ideas when it comes to enjoying that wonderful delicacy.

    • profile image

      Paperfly 6 years ago from Syracuse, New York

      Heh, great idea! I never would of thought of using the scraps of peppers that way. Awesome hub. I'll be trying this out on my other peppers as well and see how it works out.

    • Don Bobbitt profile image

      Don Bobbitt 6 years ago from Ruskin Florida

      We need a forum/group called "Burning Asses! or Pain is my Name!" or some such where we HOT food lovers can support each others Spicy food habits and recipes?

    • profile image

      jami l. pereira 6 years ago

      WOW! I eat peppers just about with EVERY meal ,and this is a fabulous idea! , you have managed to find a resoulution to any mess and waste ! yayy! i love this and i will be trying this very very soon! thanks for sharing your amazing idea and recipe ! wow!!!! voted up and awesome and interesting and if there were any more buttons you would get those too!! :)