This paste and powder are must-have larder items for anyone who likes a kick of spice. The recipe will first yield four jars of the paste, one of which will then be made into a scant cup of powder. Together, they will enhance your cooking throughout the year by adding an incredible depth of flavor.
To prevent the pain of volatile capsicum oil penetrating the pores of your hands, it’s smart to wear latex gloves when working with a quantity of chile peppers. How many sweet versus hot peppers to use depends on your personal threshold for chile spice.
Ingredients
- 4 pounds mixed sweet and hot peppers, stemmed
- 6 cloves garlic, sliced
- 3 large shallots, sliced
- ¼ cup artisanal sea salt
- 3 (1-pint) canning jars, with lids and screw bands
- Dehydrator (optional but highly recommended)
- 1 packet silica desiccant (optional)
Preparation
For the Paste:
Working in batches, combine the ingredients in a blender or food processor and purée. Let the machine run for a couple of minutes to achieve as smooth a paste as possible.
Pour the paste into a large, nonreactive airtight container, such as a jar with a lid, allowing at least 2 inches headspace for the paste to expand as it ferments. Cover the paste with plastic wrap, pressing it directly onto the surface, then seal the container with its lid.
Place the container in a cupboard away from heat and light and allow to ferment, replacing the plastic wrap and stirring the paste once daily for 5 days. After 5 days, smell the fermented paste, which should have a pungent tang, and taste for mild sourness. If the paste is not pungent enough, let it ferment for another day or 2, giving it a stir and continuing to change the plastic wrap daily.
When the paste is ready, wash the jars and lids in hot, soapy water. Rinse, then immerse the jars in gently boiling water for 10 minutes. Just before filling, remove the jars from the hot water and shake off any excess. Have the lids and screw bands ready.
Pack ¾ of the paste into the jars. Let them cool to room temperature, then cap. The paste will keep for up to a year in the refrigerator.
For the Powder:
Line 2 dehydrator trays or 2 sheet pans with silicone baking mats or parchment paper. Spread the remaining red pepper paste evenly on the trays or pans. You can dry the paste in a dehydrator at 110°F for 6 hours or, to dry it in full sunshine, cover the trays or pans with cheesecloth to protect from insects, secure the cloth with clothespins or duct tape to hold it taut, and leave for 8–10 hours. When the paste is quite dry and crumbly, process in a blender until reduced to a powder, taking care not to inhale any of it.
Thoroughly wash and dry a small glass jar. Transfer the powder to the jar, add the silica desiccant packet (if using), cap tightly and store at room temperature for up to 1 month.
About this recipe
Chef’s Note: Although not essential, a silica desiccant packet, available online, will help keep the powder dry. If air-drying the powder, make sure the cheesecloth does not touch the paste.
