Pepper paste


  • 11 lbs of red pepper paste
  • 2 tablespoons of salt

Clean and wash the seeds of the peppers. Mash into a puree in a food processor.

Pour into a large plastic bowl or aluminum tray.

Allow to thicken (takes about three days), stirring with a wooden spoon several times a day in a sunny environment.

After the water has been absorbed well, add the salt and mix.

After waiting for another day in a sunny environment, fill it in a glass jar and close the lid tightly. Keep refrigerated.

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