A natural winter preserve where red hot peppers are simmered for a long time into a thick paste, adding a sharp flavor to dishes and sauces. Even in small amounts, it noticeably spices up a dish's taste.
Wash the hot peppers and remove the stems and seeds, chop into large pieces, and pass through a food processor.
Cook the chopped peppers over low heat until softened, then pass through a fine strainer to remove the skin bits.
Boil the strained pepper purée with salt over low heat, stirring frequently, until it reaches a thick consistency that leaves a trace on the back of the spoon.
Fill sterilized jars with the hot paste, drizzle a thin layer of oil on top, and seal the lids tightly.
Important: wearing gloves while cleaning the peppers prevents your hands from burning, be careful not to let them touch your eyes. If not stirred frequently while boiling, it can easily stick to the bottom. After filling the jar, drizzle a thin layer of vegetable oil on top; once opened, it should be stored in the refrigerator.
If you want to adjust the heat level, you can swap some of the peppers for sweet red peppers; removing the seeds also noticeably reduces the heat.
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