Pepper paste

Pepper paste: a traditional culinary delight

Preparing pepper paste is an activity that brings family and friends together, transforming a simple recipe into an experience full of joy and flavor. This pepper paste recipe is not only tasty but also versatile, as it can be used to enrich a variety of dishes. Whether you use it as a base for sauces, as a spread on bread, or even as a filling for various dishes, pepper paste will surely become a staple ingredient in your kitchen.

Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours and 15 minutes
Number of servings: 10 jars of 400g

Necessary ingredients:
- 5 kg of peppers (preferably red or sweet for an intense flavor)
- 3-4 tablespoons of coarse salt (salt helps preserve and enhance the taste)
- 1 teaspoon of peppercorns (for an extra flavor boost)
- 3 bay leaves (bring a distinct aromatic note)

Practical tips about ingredients:
- Choose peppers that are firm and juicy, without spots or blemishes. Red peppers have a natural sweetness that will enrich the final taste.
- Coarse salt is preferred as it dissolves more slowly, giving the peppers time to absorb the flavors.
- Peppercorns can be replaced with ground pepper, but the flavors will not be as intense.

Recipe history:
Pepper paste is a preparation that has been used for generations. Its origins are deeply rooted in the culinary traditions of many cultures, where peppers have been appreciated not only for their taste but also for their nutritional properties. This preparation was also a way to preserve peppers for the colder months when fresh vegetables were harder to find.

Step-by-step preparation:

1. Preparing the peppers:
- Start by washing the peppers well under a stream of cold water. Make sure to remove any impurities.
- Cut each pepper in half, removing the seeds and stems. This step is essential for achieving a smooth and delicious paste.

2. Chopping the peppers:
- Use a food processor or a meat grinder to turn the peppers into a paste. If you don’t have a food processor, you can chop the peppers manually, but it will take much more time and effort.

3. Boiling the paste:
- Place the pepper paste in a large pot. Add the salt, peppercorns, and bay leaves. Here, the spices will begin to release their flavors.
- Put the pot on medium heat and stir continuously. It is important to stir to prevent the paste from sticking to the bottom of the pot.

4. Cooking:
- Once the paste starts to boil, reduce the heat to low and continue stirring. You will notice that the water from the peppers begins to decrease. Cook for about 2 hours or until the paste becomes thicker and the liquid has reduced significantly.

5. Bottling:
- The finished product must be transferred to sterilized jars. Make sure the jars are clean and hot to prevent contamination.
- Seal the jars and cover them with a thick blanket to cool slowly. This helps form a better seal.

6. Storing:
- The next day, store the jars in the pantry. The pepper paste can be kept for several months, but once opened, it is recommended to keep it in the refrigerator.

Serving and combinations:
Pepper paste can be served on toasted bread, seasoned with a little olive oil and feta cheese for a delicious appetizer. It can also be used as a base for pasta sauces or as a filling for various pies and rolls. I recommend trying pepper paste alongside grilled meat dishes or as a condiment for soups.

Possible variations:
To add extra flavor, you can experiment with various herbs such as oregano or basil. You can also replace some of the peppers with roasted tomatoes for a more complex flavor.

Nutritional benefits:
Peppers are an excellent source of vitamin C, antioxidants, and fiber. Consuming peppers can support the immune system and eye health. Pepper paste is a wonderful way to incorporate these benefits into your diet.

Frequently asked questions:
- Can the pepper paste be frozen?
Yes, pepper paste can be frozen in small portions for later use.

- How long can the pepper paste be stored?
In sealed jars, the paste can last up to a year, and after opening, it is recommended to consume it within 2-3 weeks.

A personal note:
This pepper paste recipe reminds me of the days spent in my grandmother's kitchen, where the aroma of roasted peppers filled the entire house. It is a simple recipe but full of memories and love. I hope it brings you the same joy!

Now that you have all the necessary information, you are ready to start cooking! Don’t forget to enjoy every step of the process and experiment with the ingredients to create your own version of this delicious paste. Bon appétit!