• Instructions:

Prepare the Cayenne Peppers:

• Wash the cayenne peppers thoroughly and remove the stems. If you prefer a milder paste, you can remove some or all of the seeds.

Roast the Peppers:

• If not already roasted, place the peppers under a broiler or over an open flame until the skins are charred and blistered. Allow them to cool slightly, then peel off the skins and discard. If you skip this step you are left with a slighly more bitter result.

Blend the Ingredients:

• In a blender or food processor, combine the cayenne peppers, roasted peppers, and salt.
• Blend until you achieve a smooth paste. You may need to stop and scrape down the sides to ensure everything is evenly processed.

Ferment the paste

• place the paste in clean jars and press down with a fermentation weight. Cover with a cloth to prevent bugs from coming in. Let ferment for 1 week untill nice and acidic.

Cook the Paste:

• For a more concentrated flavor and longer shelf life, transfer the paste to a pan and add 500 ml of water. Cook over low heat for 15-20 minutes, stirring occasionally. This will reduce moisture and intensify the flavors.
• now test the ph, it should be lower then 4, if that is not the case, just add vinegar until the right ph level has been achieved.
• pack clean sterilised jars with the paste.

Process the Jars:

• Once the chili paste is packed into sterilized jars and sealed, place the jars in a water bath canner. Ensure the jars are covered by at least 1-2 inches of water.
• Bring the water to a rolling boil and process the jars for 10-15 minutes. Adjust the time based on your altitude if necessary.
• After processing, turn off the heat and let the jars sit in the water for 5 minutes before removing them.
• Carefully lift the jars out of the canner and place them on a clean towel or cooling rack. Allow them to cool completely at room temperature. Ensure the lids have sealed properly by pressing the center of each lid; if it doesn’t pop back, the jar is sealed. Store in a cool, dark place.