Ingredients:

  • 4 lbs red bell peppers
  • 0.5 lb red long chilies or Fresno peppers
  • 2 tbsp sea salt
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika

Instructions:

  1. Seed and roughly chop all red bell peppers and long chilies. Pulse in a food processor until a fine, uniform consistency is reached, avoiding over-processing into a complete liquid.
  2. Press the pepper puree through a fine-mesh sieve or squeeze through a nut milk bag to remove approximately 30% of the liquid content.
  3. Transfer the thickened pulp to a heavy-bottomed Dutch oven or wide stainless steel skillet. Simmer on the lowest possible heat setting.
  4. Stir every 15 minutes to prevent scorching. Continue the reduction until the color shifts to a deep mahogany and a spoon leaves a clean trail across the pan.
  5. Incorporate sea salt, lemon juice, smoked paprika, and olive oil to stabilize the emulsion and finish the paste.