This natural winter preserve is made by simmering hot red peppers until thick, creating a bold condiment for dishes and sauces. Even a small amount gives food a pronounced heat.
Wash the hot peppers, remove the stems and seeds, cut them into large pieces, and process them in a food processor.
Cook the chopped peppers over low heat until soft. Pass them through a fine-mesh strainer to remove pieces of skin.
Simmer the strained pepper purée with the salt over low heat, stirring frequently, until thick enough to leave a track on the back of a spoon.
Transfer the hot paste to sterilized jars, drizzle a thin layer of cooking oil over the top, and close the lids tightly.
Wear gloves when trimming the peppers to prevent skin irritation, and avoid touching your eyes. Stir frequently during simmering, or the paste can easily scorch on the bottom. After filling the jars, drizzle a thin layer of cooking oil over the top. Refrigerate after opening.
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