Salted sweet red pepper paste

[Large photo:]

Salted sweet red pepper paste

Category: Culinary recipes

Ingredients
Sweet red pepper	any quantity
Coarse rock salt	Abundantly
Vegetable oil	for filling

Cooking method

• I use red pepper paste in many of my recipes. It's time to share with you its manufacture.
• Meat and fish are marinated in it, and I also add borscht to soups and many other dishes at my discretion.
• To give the paste a particularly exquisite taste, you need to keep the pepper in salt for at least three weeks, ideally, of course, a month and a half (but if you really can't wait, you can spend 15 days), but it's worth it, but then enjoy delicious dishes.
• And so, take any amount of red pepper, but not less than one kilogram. In my case, I take a bag right away, we usually harvest a lot to have enough for the offseason. The paste is stored for a very long time, but quickly ends.
• Take pepper, rinse well. Cut in half, clean out the middle and cut into strips. Then put it in a bucket or any container convenient for you. Salt abundantly, pouring layer by layer. The salt should be coarse. We do not regret the salt, it should completely cover the pepper. Leave covered with a lid. After a day or three, liquid will begin to stand out, which will need to be drained. We drain the liquid constantly until the very last day.
• After three weeks (or one and a half months), wipe and grind in a blender. Transfer to a sterilized jar, pour a little vegetable oil on top and cover with a lid. Store in a cool place. From 1 kg of pepper yield about 500 ml of paste. When using the pasta for cooking, you need to be careful with the salt, because the pasta is VERY salty.
• Large photo:
• 
• Recipe. Chicken in pasta:
• Put the chicken in a pickling bowl.
• Squeeze out a few cloves of garlic, put 2 tbsp. l (about 2 kg of meat) pasta, sprinkle with black pepper (other seasonings are also possible), stir and leave for a couple of hours. You don't need to salt the meat, because the sauce is salty. We spread on a baking sheet and fry in the oven or on the grill, on coals.
• Large photo:
• 
• Large photo:
• fry on the grill, on coals
• 

Zachary, wah !!!
we have that Lina, that Zakhary do not give us to live in peace

[Zachary]

Bright, colorful, appetizing.
Zachary, thanks for the recipe. +

[Zachary]

And I like chicken! Such appetizing, fried. Only for the sake of entoy chicken you can stir up this paste! Zachary, thanks for the recipe!

Zachari, thanks for the recipe

As I have promised. The use of pepper paste is huge, it's all about your imagination. The most important thing is that everything is simply impossible.

[Zachary]

Zachary, An interesting recipe!Galina Iv., Gal ischo will come Lena Kubanochka with Lyudochka, they throw in recipes and again you can't see.

[Zechariah and Linu]

They do not pity those who are at work all day long, do not regret thinking it is easy for us to look at this disgrace of theirs and not do it! Would beat Zechariah and Linu our ...

[Galina Iv.]

Galina Iv., Gal, you cho, pounding nada! We will visit them and we will crack some goodies, at the same time we will see all the beauty.

[Anatolyevna]

Anatolyevna, so of course, I would first, and then hug and kiss

[Zachary]

Zachary, thanks for the recipes! I sent it to my family.

[Zachary]

Don't ... Well, look! I just bought sweet and hot peppers for pickling today, and here is a new pepper recipe !!!
Zachary, I can't keep up with you !!! But I will try.
Thanks for the recipe!

PySy. Vegetable traders throughout the country must pay you interest. We are buying tons of vegetables here at the Bread Maker to cook according to your recipes.

Vegetable dealers throughout the country must pay you interest.

So yes, but alas ...

You can probably also from green? Or will the paste turn out to be ugly in color? Shouldn't affect the taste?

Zakhari, thanks for the recipe and very colorful photos. And what if you add some bitter or have not tried it only from bitter?

You can probably also from green? Or will the paste turn out to be ugly in color? Shouldn't affect the taste?

Here I can not say nothing, I have not tried, although everything is possible.

[Zachary]

Zachary, a very interesting recipe. I wonder why salt produces a delicious taste. Is there any explanation for this? Of course, I won't do much, pepper is expensive, but I will definitely do a kilogram. Question: if I start taking out the paste for cooking from the jar, that is, I crawl there with a spoon, will it not start to deteriorate, mold?

I wonder why salt produces a delicious taste. Is there any explanation for this? Of course, I won't do much, pepper is expensive, but I will definitely do a kilogram. Question: if I start taking out the paste for cooking from the jar, that is, I crawl there with a spoon, will it not start to deteriorate, mold?

In the process of salting, the pen is fermented a little, and therefore has its own special smell and taste in the final product. Firstly, if you have already opened a jar of paste, then you should still keep it in the refrigerators, but of course the spoon should be clean. Although the pasta is very salty, all exactly ubiquitous microbes can settle there if they are not clean.

Thank you. I assumed so. I will try to stuff it into small jars

I bought 3 kg of pepper today. Salted.

I bought 3 kg of pepper today. Salted.

100% correct decision

[Zachary]

Zachary, and that, just like this, pour it into the sink and this salted pepper juice will not work anywhere, I can’t take it and pour it out

Salted this afternoon, but the juice is already enough. But according to the recipe, pour out after 2 days. So I don't know whether to pour it out or wait

So I don't know whether to pour it out or wait

If a lot then pour out

I went to pour

I went to pour

you need to pour out constantly

Yes, pour it out. He was so donkey that she decided to put it in one container, was in two.

He was so donkey that she decided to put it in one container, was in two.

That's right, excess fluid comes out.

[Zachary]

Good morning, Zachary!!! :-) Where to store pepper sprinkled with salt for ripening in the refrigerator or at room temperature ??? Thanks a lot in advance for your reply !!!

And I wonder where to store it. Today I looked, some of the top began to grow moldy. Salted abundantly. Was upset. I washed the ones with mold and salted again. I don’t know what to do now. Suddenly they start again

Good morning, Zachary !!! :-) Where to store pepper sprinkled with salt for ripening in the refrigerator or at room temperature ??? Thanks a lot in advance for your reply !!!

I always endure in the kitchen

I washed the ones with mold and salted again. I don’t know what to do now. Suddenly they start again

Are you sure that it is mold and not dried salt. The first time I hear about mold, I've been salt for 5 years already, there is never any mold

Sorry, mold. I had this container very tightly closed. M. b. from this.

Lyuda, maybe there was little salt on top, look at Zakharchik, also in closed buckets in the photo, and the temperature in his apartment is Crimean.

[Vika]

Vika, yes, it seems to have also salted very abundantly. After washing the individual peppers, I salted it again. Let's see what will happen next. It already smells sour. As I understand it, it starts to ferment

[Vika]

Vika, yes, it seems to have also salted very abundantly. After washing the individual peppers, I salted it again. Let's see what will happen next. It already smells sour. As I understand it, it starts to ferment

I can advise you if it is possible to put the container in the refrigerator. Possibly hot for the pepper. Fermentation is normal, mold is not normal.

It was hot, yes. It's getting colder now. But I'll put it in the refrigerator anyway. It’s probably warm here.

It seems to me that this pepper here (in Moscow) is so ... It is not known what it is watered with ... I bought it in the afternoon, it was all normal, I chose it personally. The next day I began to make according to this recipe and 25% of the peppers were already inside with an unpleasant odor and watery. He somehow begins to decompose from the inside. :-(

It seems to me that this pepper is like this here (in Moscow).

I also had such a thought that something was wrong with the pepper

I also sprinkled, in my opinion, abundantly, even then added salt, but a wine smell appeared. This not normal?!
I would like to know, at least approximately, how much salt per kg of pepper?

The wine smell, as I understand it, is normal. He must ferment

The wine smell, as I understand it, is normal. He must ferment

Everything is fine, the process has begun

[Massa de pimentao]

I would like to know, at least approximately, how much salt per kg of pepper?

This is a salty Portuguese pasta called Massa de pimentao... Salt should be put almost 1: 1, if we cook it cold, if hot, when the pepper is boiled slightly to the state of peeling skin, then 50-70 g per kg of mashed pepper without skin, then add oil. There are different recipes on the u-tube, Portuguese.

I first encountered this seasoning in my first year at university, when I was studying Portuguese (only a year, then I transferred to another department). The teacher treated us to meat with this pasta.

The pepper should be perfect in terms of quality. Now such in Moscow that it is scary to buy. I bought two nets in the Metro, on the second day it rotted from the inside and decomposed under the skin. I'm afraid to even make caviar from the remaining whole.
Zakhari, thanks for reminding me about the recipe. I'll look for a good pepper, or I'll go to "Your House" and look for a ready-made one there.

This is a salty Portuguese pasta called Massa de Pimentao

Thanks for the tip.

My pepper is covered with a white bloom, does it mean it is thrown away ?! Little salt ?!

So it was with me, though not all peppers. I washed them, put them back in the container and salted them. Now the container is in the refrigerator. There is no plaque, but there is no certainty that after the final preparation, it will be well stored, that is, it will not become moldy.

So it was with me, though not all peppers. I washed them, put them back in the container and salted them. Now the container is in the refrigerator. There is no plaque, but there is no certainty that after the final preparation, it will be well stored, that is, it will not become moldy.

Don't worry, let it stand in the fridge. It will not grow moldy after scrolling

Yes, it's in the refrigerator, now everything is fine. I'm going to grind tomorrow

Zachari, here is my report. Now you need to cook something

[Ludmila]

Ludmila, beautiful jars !!! Mine is still fermenting ... Ludmila, how much raw material did you have, what is the output? I have exactly 1kg of leaven ... Did you break through with a blender? Together with salt?

I had 3 kg. Grind with a submersible blender. And the salt is gone, it has probably melted. Zakhary wrote that about a 500 ml jar is obtained from kg. I did it, well, a little less