Sweet Red Pepper Paste Without Sun-Drying

Select firm, bruise-free sweet red peppers and hot red peppers. Wash them thoroughly, then drain off all the rinsing water.

Pat the washed peppers dry with paper towels, wiping them all over until no visible water droplets remain.

Remove the stems from the dried peppers and cut them open with a knife. Remove the seeds and white inner ribs, leaving only the clean flesh.

Cut the cleaned pepper flesh into evenly sized medium pieces so they fit easily into the grinder and process uniformly.

Grind the pepper pieces until fairly fine and uniform, without leaving any large chunks or processing them so much that the mixture becomes thin and watery.

Transfer the ground peppers and their juices to a wide pot. Heat over high heat until the mixture is hot and begins to boil.

Cook the peppers over high heat for 45 minutes, stirring every 5 minutes, until the liquid evaporates and the mixture becomes thick and concentrated.

Transfer the concentrated pepper paste to a wide baking tray and spread it into an even layer so it browns uniformly.

. Use the broiler setting. Allow 10 minutes.

Transfer the browned pepper paste from the tray to a suitable mixing bowl, scraping the tray thoroughly to collect every bit of the paste.

Add the rock salt and vinegar to the pepper paste, stirring well until the salt dissolves and the mixture is completely combined.

Pack the seasoned pepper paste into a sterilized, dry jar. Press it down firmly to remove any air pockets and create a smooth, compact surface.

Cover the surface of the pepper paste with a continuous layer of olive oil, spreading it so no part remains exposed to the air.

Store the sealed jar of pepper paste in the refrigerator and keep it chilled until ready to use.