Make chili paste yourself

Time

Preparation time: 4 hours
Total preparation time: 48 hours

You can do a chili paste yourself very well. 12 kg fresh chili (or pepperoni or pepperoni) make a good 5 kg of paste.

preparation

  1. Always handle with gloves and work in the summer only in the evening, because during the day the chili peppers burn through the influence of the sun's rays.
  2. Wash the pods and cut the pips out. Place on a large spice rack and let it wither overnight, do not worry if they turn white, that's just the fermentation process.
  3. The next day, spin through the meat grinder and let the paste dry on a large tablet for 3 days in strong sunlight.
  4. On the last day you add one tablespoon of sea salt per kilo of paste. Mix well and fill the dry paste in clean glasses, there must be no air gap in the glass, so always push in with a small mortar.
  5. The paste needs no oil for preservation, only the sea salt. She keeps herself without a refrigerator 2 years.
  6. Always make in hot rain-free days. The mass passed is also white when fermenting in the sun, so always stir.

As a tip, if you should touch the hot peppers with your bare hands, do not wash with water, but rub your hands with olive oil and later dab dry. Do not look in the eye.

Chilli Paste - Episode 34 | March 2024