I make my own pepper purée, give or take some specific ingredients:

permanent:

• fresh hot peppers
• half as much garlic cloves
• olive oil (oil will make the capsaicin less potent, i.e. it will burn less)

possible add-ons:

• half a fresh banana
• pomegranate seeds
• tomato concentrate
• herbes de Provence

This purée is fantastic with ribs, pasta, or juste omelette au fromage. Diluted with vinegar, it’s like a homemade Garlic Tabasco.

I make my own pepper purée, give or take some specific ingredients:

permanent:

• fresh hot peppers
• half as much garlic cloves
• olive oil (oil will make the capsaicin less potent, i.e. it will burn less)

possible add-ons:

• half a fresh banana
• tomato concentrate
• herbes de Provence

This purée is fantastic with ribs, pasta, or juste omelette au fromage.