Donne’ Dinanche (Hot Pepper Paste)
🌶 Can you handle the heat? Try this amazing chili paste that will add so much spice to your life. It’s tasty + still allows you to enjoy your meal without being overbearing.
This is donne’ dinanche or hot pepper paste. It’s a must have condiment from Guam that is used in many local recipes. Ground hot peppers are the key ingredient. There are a few variations to this paste. The ingredients typically added to the hot peppers is what makes the difference. Some add miso, egg plant and more – which bring out an array of flavors.
I have modified this recipe a few times to get it tasting just as I recall. Red hot peppers, especially dinanche, is a staple in my household – well at least for me. 😉 It’s spicy, savory + the perfect kick to any dish.
📝 all you need (yields about 20 oz of hot pepper paste)
•8 oz red hot peppers, Thai or Bird’s Eye Chili – seeded with stem removed (deseed for less heat)
•1.5 garlic bulbs, peeled
•1/2 cup apple cider vinegar
•1/4 cup distilled white vinegar
•salt, to taste
•1 teaspoon lemon powder
🌶 Add the hot peppers, garlic, and vinegars to a blender or grinder. Grind everything together and combine very well.
Add salt to taste and continue to grind. Add the lemon powder and stir to combine.
Refrigerate for at least an hour. Taste test and if needed, add more lemon or salt.
☀️ This Season
•Dip your mango or fruits in this paste.
•Add a teaspoon to your marination.
OR
•Season your dish after it’s prepared.
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Many blessings friends,
Rese 💛
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