habanero peppers, chopped with seeds
(50 mL) ginger root, minced
(45 mL) extra virgin olive oil
chicken bouillon cube
1. In food processor, combine peppers, garlic, onions and ginger. Pour in ½ cup (125 ml) water. Pulse on and off until it forms a paste.
2. In medium frying pan, heat olive oil over medium-low heat. Scrape pepper paste into frying pan. Cook, stirring for 5 to 10 minutes or until thickened and fragrant. Add bouillon cube; cook, stirring, for another 2 minutes. Transfer to serving bowl. Serve with chicken or seafood.