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Ingredient
Red Bell Pepper Paste
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Cooking instructions
* Step 1
Preheat the oven to 390°F or 200 C
* Step 2
Place the washed whole peppers on a tray and roast for 50 minutes, turning them after 30 minutes.
* Step 3
Remove the peppers from the oven when they are blistered (but not burnt black). Lower the temperature to 160 C or 320°F.
* Step 4
Transfer the peppers on a plate and let cool.
* Step 5
Meanwhile, place a kitchen sieve over a large bowl. Keep a plastic bag nearby. Place a smaller bowl next to it and bring your whole peppers
* Step 6
Slowly open the pepper over the sieve and let the liquid pour down
* Step 7
When the pepper is drained, start by removing the top part and discard in the plastic bag.
* Step 8
Skin the pepper and keep the skin and seeds in the small bowl.
* Step 9
Once the pepper is skinned and free of seed, put it in the colander so it loses more liquid.
* Step 10
Repeat until you're out of peppers.
* Step 11
Save the liquid for cooking rice or grains or add to soups. Use the skin and seeds to make seasoning.
* Step 12
Puree the peppers in a smooth paste in the food processor. Work in batches if needed.
* Step 13
Add the oil and salt, mixing well.
* Step 14
Line a large shallow baking dish with parchment paper. Very lightly oil the dish
* Step 15
Spread the mixture on the parchment pepper. It should be no more than 1/4 inch thick.
* Step 16
Bake for 2 to 3 hours, giving a good stir every half hour (scrape down the sides with a spatula)
* Step 17
The paste keeps well in a glass jar covered with a little olive oil (2 months in the fridge)
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