Hot red pepper paste in olive oil

Name: Hot red pepper paste in olive oil
Ingredients: 250 g hot red peppers; 1 tablespoon coarse salt; 3 tablespoons olive oil; 50 ml olive oil; 2000 ml water

Conserve - Hot red pepper paste in olive oil by Tudosia C. - Recipia

Hot red pepper paste in olive oil keeps the seeds, and the jar is boiled for 10 minutes once the paste is ready. The red peppers are chopped with salt and oil until smooth, then topped with a layer of oil; the paste stays thick and hot. I stir it into pasta with tuna or seafood. Preparation: 20 minutes. Cooking: 10 minutes. Resting: 2 hours. Total time: 2 hours and 30 minutes. Servings: 10. Approximately 85 kcal and 0.2 g protein per serving.

Ingredients

250 g hot red peppers
1 tablespoon coarse salt
3 tablespoons olive oil
50 ml olive oil
2000 ml water

Preparation

1. Wash the peppers and dry them well. 2. Cut off the stems, then slice the peppers into rounds, seeds and all. 3. Put the peppers in a food processor with 1 tablespoon coarse salt and process until you have a paste. Pour in 3 tablespoons olive oil and blend again. 4. Put the paste in a clean jar. Pour in 50 ml olive oil, enough to cover the paste, then close the jar. 5. Bring 2000 ml water to a boil in a saucepan large enough to cover the jar with water. Put the jar in the water and boil it for 10 minutes. 6. Take out the jar, cover it with a towel and leave it to cool to room temperature, about 2 hours.

Notes

Use a little with cooked beans or stir the paste into vegetable soup, where it blends in easily. Small, thin peppers can be much hotter than fleshy ones, and the heat varies even between peppers of the same size. For a milder paste, replace half the hot peppers with red kapia peppers and keep the same weight. I don't rush the cooling under the towel, and wait until the jar is no longer warm to the touch. Once cool, keep the paste in the fridge and use it within 3 days. Always use a clean spoon and keep a visible layer of oil on top. In the cold, olive oil may turn cloudy or solidify, then clear and soften again when the jar sits out for a while. In a small food processor, work in two batches so the blades can catch the pepper rounds.