HOW TO MAKE RED PEPPER PASTE

Remove the stalks and seeds from your peppers and boil the chopped pieces in a little water for 1 hour, with the lid on the pot. Strain the peppers and purée the pieces in a blender, then simmer the purée for 1 hour with the lid off.

For every kilogram of red pepper, stir in 2 T olive oil and 1 t salt. Pour the paste into clean glass jars while still warm, top with olive oil and seal.