Rinse the jalapeños and habanero under cold water and pat dry. Wearing gloves, remove stems. Leave seeds in or remove depending on desired heat level (keep seeds for hotter mash).

2. Roast peppers

Preheat a gas burner to medium-high or set broiler to high. Lightly coat the peppers with the optional neutral oil to promote even charring. Place jalapeños and habanero directly on the gas flame, in a cast-iron skillet, or on a rimmed baking sheet under the broiler. Turn peppers frequently with tongs until skins are blackened and blistered all over, about 6–10 minutes total depending on heat and size.

3. Steam and cool

Transfer the blistered peppers to a heatproof bowl and cover tightly with plastic wrap or a lid (or place in a sealed paper bag) for 10 minutes. This steams the peppers and loosens the skins for easier removal.

4. Peel and destem

When cool enough to handle, peel off most of the charred skin using your fingers or a small knife. Remove and discard stems. If you prefer a milder mash, remove some or all seeds and the inner membranes now; otherwise keep them for more heat.

5. Combine with liquids and aromatics

Place the peeled peppers (jalapeños and habanero) into a food processor or blender. Add the white wine vinegar, hempseed oil, coarse sea salt, and fresh thyme leaves. Pulse to begin breaking down the peppers, then blend to a coarse-to-smooth consistency, about 20–40 seconds depending on desired texture. Scrape down the sides once and blend again briefly. If the mash is too thick, add the filtered water 5–15 ml at a time to reach desired spreadable consistency.

6. Adjust seasoning and texture

Taste carefully (use a small amount). Adjust salt as needed and, if desired, add a few drops more hempseed oil or 5–10 ml extra vinegar to balance acidity and mouthfeel. If the mash is excessively hot, adding a little more hempseed oil (in 5–10 ml increments) will mellow heat and give a silkier texture.

7. Store and rest

Transfer the mash to a clean jar or airtight container, pressing to remove air pockets. Cover with a thin film of hempseed oil to help preserve color and slow oxidation. Refrigerate. The flavors will meld after 4–12 hours; consume within 2–3 weeks. Always use a clean spoon to remove portions.

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