Middle Eastern: Red Pepper Paste by Recipe Cottage

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	Red Pepper Paste

		Turkish Red Pepper Paste makes 2 cups 2 lb mildly hot red chilis 2 lb sweet red bell peppers coarse salt 2 12x17 inch sheets of parchment paper 1 1/4 tsp sugar 3 Tbsp olive oil Wash the peppers; halve lengthwise, seed, and remove the membranes. Coarsely grind in a food processor, to yield about 10 cups. Toss with 3 Tbsp coarse salt and spread out on 2 parchment-lined baking sheets. Preheat the oven to 175F. Place the trays in the oven and allow the peppers to dry, about 6 hours. You will have about 2 cups. Place half the peppers in a double thickness of cheesecloth and squeeze hard to emit excess moisture. Repeat with the remaining peppers. In a food processor, blend the peppers with the sugar and half the oil. Add coarse salt to taste; the pepper paste should taste slightly salty. Pack into 2 dry, small glass jars. Top with the remaining oil, close tightly, and refrigerate. Let the pepper paste mature for about a week before using. To avoid mold, always keep the paste covered with oil. If mold develops, simply remove it and discard; the remainder of the paste will still be good. To store in the freezer: Individually wrap one-tablespoon dollops of paste in plastic. Place all in a freezer bag, press out air, and store in the freezer.