Red Pepper Paste

1. 1

   Put the peppers into a large saucepan, and cook them, stirring often, over medium-high heat for 15 to 20 minutes, or until all the liquid evaporates and the pepper mixture thickens.

2. 2

   Stir in the olive oil and salt, and continue cooking, stirring constantly, for 5 minutes more.

3. 3

   Remove from the heat, and let the paste cool.

4. 4

   Place the paste in a sterilized jar, pressing it down with the back of a spoon, and cover the top with drizzles of olive oil.

5. 5

   Seal and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.