Portuguese Hot Pepper Paste (Massa De Malagueta)

1. 1

   Remove and discard the green caps and stems of the peppers but do not discard the seeds. Finely chop the peppers either by hand, or in a grinder or food processor. Transfer the chopped peppers to a medium bowl. Stir in the salt (and vinegar, if using), mixing thoroughly.

2. 2

   Let the mixture stand in this bowl (covered) for 8 days in the refrigerator, giving the mixture a few turns every day.

3. 3

   On the eighth day, pack the mixture into a sterlized jar, top it off with 1/2-inch of olive oil and refrigerate.

* Per serving · 4 servings · Values may vary.

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