1. Roast the Peppers

Preheat your oven to 450°F (230°C).  Wash the bell peppers and place them whole on a baking sheet. Roast the peppers for 25-30 minutes, turning them with tongs to evenly char the skin. You’re aiming for a nicely blackened, blistered skin that will be easy to peel off.

2. Steam and Peel the Peppers

After roasting, place the hot peppers in a bowl and cover it with plastic wrap or a kitchen towel to steam for about 10-15 minutes. This loosens the skin and makes peeling easier. Once they’ve cooled, carefully peel off the charred skin and discard the seeds and membranes, leaving just the roasted pepper flesh.

3. Pass the Peppers through a Food Mill

To create the smooth base for your Pimentada, pass the peeled peppers through a pass-vite (food mill). This process ensures a uniform texture and removes any remaining skin or seeds. You should end up with a silky, pepper puree that will ferment evenly.

4. Fermentation Process

Transfer the pepper puree to clean glass jars, filling each jar only halfway to allow room for expansion during fermentation. Cover the jars loosely with a clean towel or cheesecloth, allowing airflow while keeping contaminants out.

• Ferment for 7 days: Let the peppers ferment at room temperature for 7 days, stirring the mixture once daily with a wooden spoon to release built-up gases and ensure even fermentation. During this time, natural lactic acid bacteria from the peppers will begin the fermentation process, breaking down sugars and creating that tangy, complex flavor.

5. Add Salt for Preservation

After 7 days of fermentation, weigh the fermented pepper mixture. Add 20% of the total weight in salt to the puree. For example, if you have 500 grams of fermented pepper puree, you would add 100 grams of salt. Stir the salt thoroughly into the mixture until it is well incorporated.

Salt not only enhances the flavor but also acts as a preservative, halting the fermentation process and allowing the condiment to be stored on the shelf without refrigeration.