red spicy peppers
red sweet peppers
The ratio of spicy to sweet peppers is to taste. The test batch that I made was with a 1:10 ratio (1 sweet pepper for every 10 spicy peppers).
1. Wash the peppers and remove the stem.
2. Process the peppers in a food processor or grinder.
3. Add 20 dag (7.1 oz) of salt per kilo (35 oz) of ground peppers.
4. Place in jars that have been washed and thoroughly dried.
The recipe that I found states that the final paste does not have to be canned because the salt will keep the peppers preserved. I think that when I make a big batch, however, I will err on the side of safety and process the filled jars to preserve them.