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Spicy pepperoni paste

updated

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Ingredients for 10 servings:

  • 5 Pepper, red
  • Salt, quantity see instructions

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple, vegan, spicy

Generally, you use 1/5 of the pepper weight in salt for the paste. Adjust the recipe accordingly to use more or less pepper. Wash the red peppers. Remove the green stems. Cut the peppers lengthwise and remove the seeds. If you like it very spicy, don’t remove the seeds. Chop the peppers using a high-performance food processor or chop them very, very finely with a knife. Add the appropriate amount of salt. Pour the paste into jars that have been rinsed with hot water and dried beforehand, and seal tightly. The salt preserves the paste, so it has a long shelf life. Half a year in the refrigerator is no problem. Always scoop out a little of the paste with a clean spoon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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