Hot Pepper Paste “Eros Pista”
Hot chili pepper provides capsaicin and makes it possible to create a concentrated spicy paste without sugar or unnecessary fillers. Garlic and paprika deepen the flavor, and only a small amount is needed at a time. This paste works well as a fiery condiment for meat, fish, vegetables, and eggs.
Wear gloves if you do not want the hot chili pepper (300 g) to irritate your skin, and chop it roughly together with the peeled garlic (10 g). If you want a softer heat, remove part of the seeds, but there is no need to strip them all out.
Place the hot chili pepper (300 g) and garlic (10 g) into a blender cup, add the salt (9 g), and pulse until you get a thick coarse paste. Pour in the olive oil (30 g), add the paprika (2 g), and mix again briefly.
Transfer the paste to a clean jar, close it tightly, and chill it in the refrigerator for at least 20 minutes. During this time the flavor comes together and the texture becomes a little firmer.
Use the “Eros Pista” in small amounts because the paste is concentrated and hot. It works especially well with meat, fish, seafood, eggs, and roasted vegetables.
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