Can anybody live without some kind of red pepper paste in the pantry? I know I can’t!!
- 1 lb chili peppers or a combo of chili peppers and bell peppers (I used 3 and 3)
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 2 Tbsp coarse salt or sea salt
- Wash the peppers; seed them. Place them on a cookie sheet and roast them in a 300F oven until dried-up, as long as it takes.
- Purée in a processor or blender. Place the paste back in the oven to dry up some more if there is still liquid seeping out. When the paste is thick and firm, gather the paste and transfer it to a bowl; mix in the vinegar and salt.
- Transfer to jars and pour a layer of olive oil on top. Keep in the fridge or in the freezer in small freezer bags to use individually as 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 salt and mix to combine and store in the fridge in sealed jars with a layer of olive oil.
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