Pepper paste

Prepare the ingredients. The basic basis of the recipe is only garlic, chili pepper, paprika, salt and water. Few products are used and vegetables are quite cheap in the summer, but the finished product from them turns out to be valuable, the scope of its application is extensive. It is added to sauces, when cooking vegetable stew, soups, minced meat, served with meat dishes, used as a marinade for meat.
My pepper pods, let the water drain. It is not necessary that the pepper should be red, you can use any one that is at hand, but red pepper paste turns out to be a more pleasant rich red color, as in a classic dish. We cut off the tails of the pods, cut them into two halves and remove the soft internal partitions. Depending on how rich the spicy taste of peppermint paste we need, we remove the seeds from the pods or grind them together with the pods. You can grind bitter pepper with a blender, meat grinder or just finely chop it with a knife, the second option is more popular in the homeland of this dish. Add salt to the chopped pepper, mix well and pour these ingredients with boiling water, mix them. To do this, it is convenient to use a glass jar, which can be loosely covered with a lid from above, because quite "vigorous" vapors from the peppermint mass will stand out. While the pepper mass cools down to room temperature, peel the garlic cloves and pass them through a meat grinder or grind with a blender. Add garlic and sweet paprika to the cooled pepper mass, mix thoroughly. We close the jar with a lid and send it to the refrigerator for a day. After that, the pepper paste is ready for use. It is stored in the refrigerator for quite a long time thanks to the components in the composition, which are natural preservatives. The only thing is that dishes for long-term storage must be used clean and sterile, and preferably with a twist-on lid, so that the air does not get into the container once again.
Bon appetit!