HABANERO CHILI PASTE

HABANERO CHILI PASTE
¼ cup Olive oil
½ cup fresh Basil (parsley is good too)
½ cup fresh cilantro
4 cloves garlic, peeled
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
20 habanero peppers, stems removed
Water as needed
Combine all ingredients in processor and blend until very finely processed. Or, use a molcajete and grind everything up into a paste.
Add in more oil or a bit of water if you’d like a more consistent paste.
Transfer to an air tight container and refrigerate.
Should last about a week or so. Or, you can freeze it and thaw as needed for use.
Source and Photo: Chili Pepper Madness.