Hamim (Red Pepper Paste)

Step 1

Coarsely grind the peppers in a food processor

Step 2

Toss with 3 tablespoons of coarse salt

Step 3

Spread the mixture out on 2 parchment lined baking sheets

Step 4

Preheat the oven to 175 degrees

Step 5

Place the trays in the oven until the peppers are dry about 6 hours

Step 6

It will reduce quite a bit leaving you with about two cups

Step 7

Place half the peppers in a double thickness of cheesecloth and squeeze hard to emit any excess moisture. Repeat with the other half.

Step 8

In a food processor, blend the peppers with the sugar and half the oil.

Step 9

Add coarse slat to taste, it should taste slightly salty

Step 10

Pack into 2 small glass jars

Step 11

Top with the remaining oil, close tightly and refrigerate.

Step 12

The paste taste best after about 1 week in the refrigerator.