Ripe red chiles, stems removed but do not deseed (ripe, red jalapenos work well; for a super hot paste, use a hotter variety pepper, like sanatakas, tabascos, or thai peppers) Fresly squeezed lime juice Salt (non-iodized) Water 1/2-pt jelly/canning jars and canning lids & rings Puree chiles in a food processor. Pour "pepper mash" into a saucepan along with enough water to form a medium-thin consistency. Simmer the chile mixture for about 5 minutes, or until the chile paste thickens somewhat and chiles are slightly cooked. Spoon chile mixture into the small jelly/canning jars, leaving 3/4 inch headspace. Add 1/4 tsp salt and 1 Tbsp lime juice to each jar. Cap and process in a pressure canner for 10 minutes at 15 lbs pressure. Note: You can also make a "green chile paste" by using green chiles, though the color will not be as strikingly green as the fresh peppers. Process in the same manner as for the hot chile peppers. WARNING: Do not can this stuff in anything but those very small jelly-jar-size canning jars. The paste is too thick for proper processing in larger containers. Refrigerate any unused portion after opening. (And, of course, store unopened canned jars in a dry, cool, dark place.)

From: Carol Miller-Tutzauer
Posted By: Carol Miller-Tutzauer
Post Date: ???