Kapia pepper paste

Kapia Pepper Paste – a condiment full of flavor and color

If you are among the lovers of savory food, you have surely heard of kapia pepper paste. This versatile ingredient not only enriches dishes with an unmistakable flavor, but also adds a touch of vibrant color. The preparation of this paste is an old tradition, passed down from generation to generation, with deep roots in culinary culture. I invite you to discover this simple yet satisfying process that will allow you to enjoy the taste of summer even in the midst of winter.

Preparation time: 30 minutes
Rest time: 24 hours
Total time: 24 hours and 30 minutes
Servings: One 1 kg jar of paste

Ingredients:
- 1 kg kapia peppers (choose well-ripened peppers, free of fermentation traces)
- 220 g coarse salt (preferably non-iodized salt for a purer taste)

Preparation steps:

1. Preparing the peppers:
Start by washing the kapia peppers thoroughly under cold running water. Make sure to choose the ripest ones, with a vibrant red color, as they have a more intense flavor and better texture. After washing, remove the stems and seeds, ensuring no fermentation traces remain.

2. Chopping the peppers:
Using a meat grinder, pass the cleaned peppers through the machine. This will turn the peppers into a fine paste. If you don’t have a grinder, you can use a blender, but make sure not to turn them into puree; they should remain slightly textured.

3. Mixing with salt:
Weigh the obtained paste. For every kilogram of paste, add 220 g of coarse salt. Mix the composition well, ensuring that the salt is evenly distributed throughout the paste. This step is essential as the salt not only preserves the paste but also intensifies its flavor.

4. Resting the paste:
Let the mixture sit overnight. This resting time is crucial as it allows the salt to take effect and the flavors to combine. On the second day, mix the composition again twice to ensure the salt is well incorporated.

5. Sterilizing the jars:
Before packing the paste, make sure the jars or bottles are well sterilized. You can do this either by boiling or by washing them in a dishwasher at high temperatures. This will prevent contamination of the paste and ensure long-term preservation.

6. Packing the paste:
Place the kapia pepper paste in the sterilized jars, filling them almost to the top. Make sure no air bubbles remain, as they can lead to spoilage of the paste. Seal or cap the jars, label them with the preparation date, and store them in your pantry.

Serving suggestion:
Kapia pepper paste is a fantastic ingredient for making delicious soups, but it can also be used in sauces, stews, or even as a base for pizza. Add it to pasta for a colorful and tasty dish. You can also mix the paste with olive oil and garlic to create a perfect dip sauce for appetizers.

Nutritional benefits:
Kapia peppers are an excellent source of vitamin C, which helps strengthen the immune system. They also contain antioxidants that contribute to skin and eye health.

Frequently asked questions:
- Can I use frozen peppers?
It is recommended to use fresh peppers as they have a better taste and texture. Frozen peppers may have a softer consistency.
- How can I use kapia pepper paste?
The paste can be used in various recipes, from soups and stews to sauces for pasta or pizza.
- How long does the paste last?
If stored under sterile conditions, the paste can last up to a year in a cool, dark place.

Possible variations:
Although the basic recipe is simple, you can try adding other ingredients to customize its flavor. One idea would be to add chopped garlic or aromatic herbs like basil or oregano for an extra flavor boost.

By making this kapia pepper paste, you not only bring a bit of the warm summer into your winter meals but also create a condiment that you can customize to your taste. So, get ready to enjoy the rich flavors of this condiment and impress your family and friends with your culinary skills!