Hamim (Red Pepper Paste)
Recipe type: Sauce
Cuisine: Armenia
Serves: 4
  • 1 lb. hot red chilies, Aleppo if you can find them otherwise try Fresno’s, seeded and halved membranes removed
  • 3 lbs. sweet red peppers, seeded and quartered membranes removed
  • 3 tablespoons course salt
  • 1 ¼ teaspoons sugar
  • 3 tablespoons olive oil
  • Parchment paper
  • Cheesecloth
  1. Coarsely grind the peppers in a food processor
  2. Toss with 3 tablespoons of coarse salt
  3. Spread the mixture out on 2 parchment lined baking sheets
  4. Preheat the oven to 175 degrees
  5. Place the trays in the oven until the peppers are dry about 6 hours
  6. It will reduce quite a bit leaving you with about two cups
  7. Place half the peppers in a double thickness of cheesecloth and squeeze hard to emit any excess moisture. Repeat with the other half.
  8. In a food processor, blend the peppers with the sugar and half the oil.
  9. Add coarse slat to taste, it should taste slightly salty
  10. Pack into 2 small glass jars
  11. Top with the remaining oil, close tightly and refrigerate.
  12. The paste taste best after about 1 week in the refrigerator.
Recipe by International Cuisine at https://www.internationalcuisine.com/hamim/