INGREDIENTS
1/2 kilo Cayenne Peppers
2 cups of Water
1 cup Apple Cider Vinegar
1 tsp. Salt
3 to 4 Bay Leaves
2 Carrots, grated
2 small onions, diced
1/2 tsp. ground Cumin
1/2 tsp. Cinnamon
1 tsp. Oregano
1 tbsp. Mild Powdered Paprika
2 tbsp. grated Ginger
2 large Garlic Cloves, minced
1 tbsp. Tomato Paste
1 tbsp. fresh Coriander
Olive Oil to cover paste when placed in jars
PREPARATION
Wash peppers in cold water.
Cut off the caps.
Then cut the peppers coarsely with kitchen scissors to minimize contact with skin. (I suggest using disposable powdered gloves)
Put the peppers with their seeds and bay leaves in a saucepan then pour in the water, vinegar, and add salt.
Let the peppers cook, covered, on medium heat for 30 minutes.
Add remaining ingredients to the pot and a little more water if needed, just enough to cover all ingredients.
Continue to cook, covered for 60 more minutes. Add water as needed to keep the peppers moistened.
Let the cooked peppers, vegetables, and seasonings cool, then press it through a sieve to eliminate the skin, seeds, and fibers.
Put the purée back on very low heat and let it simmer until it becomes a thick paste. Be careful not to let it burn.
Spoon the hot paste into small jars, cover with olive oil to form an inner seal then cover the top of jars with wax paper and screw on the lids.
This paste will keep for several years that I know of.
