Pepper Paste

Pepper Paste

Servings

2

Prep

40 min

Cook

1 hr




Ingredients for pepper paste recipe

  • 4-5 kg ​​of red pepper
  • Salt

Preparation of pepper paste

  • Cut the stem of the peppers and clean the seeded parts. Chop them in large pieces and cook until a sizable tencered shell starts separating. Spread through the cracks and separate the shells. Add salt to the pepper crust and boil it until thick, stirring occasionally.
  • Spread the tepee and stay in the sun for 1-2 days. Fill them in the jars and close their covers tightly. Keep in cool place.




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