How to prepare this recipe
With it you give a extra freshness, taste and flavor to your food all winter time!
Homemade sweet, red pepper paste has a natural, vivid and beautiful color, but most of all, it’s so fragrant and so tasty!
It’s an excellent condiment that we can only make in the fall, so we need to think about at list half year forward.
It can be used in a lot of soups, tomato soup, stews and/or roasts.
It is preserved with relatively lot of salt, so this should be taken into consideration when you using it.
It can be prepared cold (without cooking) or by thermal processing (with boiling). This paste can also be stored in a jar or freezer. This time I make the cold version in jar.
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There are many red pepper pasta recipes, but I chose my mother’s one, no oil, just red pepper paste with salt. You will see how easy and fast is to prepare, and when is used in dishes, your food will go to the next level.
My mom makes sometimes this pasta slightly spicy, if would you like the same, then add a little hot pepper also. The hot pepper can be dosed to taste and brings a special flavour.
It is healthy and “sets the blood in motion” – as my mom used to say.
First of all, thoroughly wash the peppers. It is very very important.
Remove the seeds, and cut in smaller pieces.
Grind peppers on a meat grinder, on the smallest size.
Add the salt, and stir until is totally melted.
Pour the pepper paste in very clean jars, close them with the lid, and place them in the fridge.
You will can use 4-5 months.
Enjoy, Good Appetite!