Ingredients for pepper paste recipe
- 4-5 kg of red pepper
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.