I simply seeded them, puréed them with olive oil and some coarse salt; fast and easy. I am keeping them in the freezer in small 2-ounce plastic bags.
- ½ lb red chili peppers
- 1 tsp salt
- Olive oil
1. Chop the peppers and seed them 2. Transfer the peppers to a pot and cover with water and one tablespoon of coarse salt; let them simmer for 20 minutes; until soft and easy to mash.
3. Seed the peppers.
4. Put all in the food processor, until pasty. Keep in the freezer in small separate freezerbags until needed.
NOTE: A fun and old-world method consists in stringing the peppers (after seeding them) and hanging them out in the sun to dry out for a couple of days. Then, once they are dried run them through the mixer to get a purée; add about one teaspoon of salt and mix to combine and store in the fridge in sealed jars.