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On Guam a BBQ isn’t a BBQ without hot pepper. It is a must-have condiment. There are many different types of finadenne’ and one of those is finadenne’ denanche’ (hot pepper paste).
Guam’s finadenne’ denanche’ is a blend of freshly ground hot peppers and seasoning. Other optional ingredients such as garlic, vinegar, lemon, eggplant, and a whole array of other items can also be added. Everyone has their own special blend and the varieties of finadenne’ denanche’ blends are countless as their creators.
Here is how I make mine....
First go to your hot pepper trees and pick all the semi and ripe hot peppers.
Once you have picked the hot peppers, you need to remove all the stems.
I use hot peppers, garlic, apple cider vinegar, sea salt and a little garlic powder just in case I want it a little more garlicky.
Blend up the hot peppers with the 2 bulbs of garlic diced and 3/4 cup of apple cider vinegar.
Remove when pepper and garlic is blended into a paste.
You may have to blend the mixture in stages in order to complete the blending process as the mixture can be a little too thick for the blender to blend everything at one time.
Once you have completed the blending process, you can season it with 3 to 4 teaspoons of sea salt.
Taste the mixture to make sure the seasoning is suitable and adjust if needed. This is the fun part. Can you handle the taste test????
You should be left with about a quart of finadenne’ denanche’.
You can use this to spice up just about anything. Even coat your favorite steak with it for a “real” peppered steak.
Hope you give this a try. I think you will get the hang of it and have this as an addition to your table fare. That is if it isn’t too hot for you.
