Salads and appetizers
ChefSalam Shaeito
Red Pepper Paste
Red pepper paste (or pepper paste) is a key flavoring component for many dishes. Try making red pepper paste at home without preservatives.
Ingredients
Start here, then move straight into the method.
- 2 kilos of dark red sweet peppers
- 1 tablespoon salt
- Note
- Peppers are used in many recipes as a seasoning for chicken and fish and to flavor stews and rice, among others.
Method
Follow the cooking sequence without leaving the page.
- Wash the red peppers and cut them into medium pieces after removing the seeds
- Place the chopped peppers in a pot, mix them with the salt, and let sit for about an hour; then place the pot over medium heat for two minutes, then reduce to low heat and continue cooking without adding water
- Stir the peppers from time to time and turn off the heat after approximately 45 minutesTimers: 45 min
- Place the red peppers in a colander to cool, then grind them thoroughly in a food processor, spread them on a flat tray, and sun-dry them for two days or until the paste dries out, turning them occasionally and making sure to cover them at night
- After that, place them in shallow containers and refrigerate for use when needed
- Note:
- Peppers are used in many recipes as a seasoning for chicken and fish and to flavor stews and rice, among others.
Recipe tags
Salads and appetizersInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
