Pepper Paste

1. 1

   Rinse peppers, drain and wipe dry.

2. 2

   Halve peppers, remove seeds and ribs and cut into large pieces.

3. 3

   Bring a pot of water to boil.

4. 4

   When boiling, add peppers and boil until knife-tender.

5. 5

   Remove peppers from pan, drain well and remove skin.

6. 6

   Place peppers in a colander.

7. 7

   Place a heave object on top of the peppers for at least 30 minutes to squeeze out excess water.

8. 8

   Puree peppers with an immersion blender or in a food processor.

9. 9

   Line a colander with cheesecloth and place pepper puree in colander.

10. 10

    Drain puree for at least 12 hours.

11. 11

    For every 4 parts pepper, add 1 part salt and mix well.

12. 12

    Place in sterilized jars, cover with olive oil to conserve.

No additional tips available.