Coarsely grind the peppers in a food processor
Toss with 3 tablespoons of coarse salt
Spread the mixture out on 2 parchment lined baking sheets
Preheat the oven to 175 degrees
Place the trays in the oven until the peppers are dry about 6 hours
It will reduce quite a bit leaving you with about two cups
Place half the peppers in a double thickness of cheesecloth and squeeze hard to emit any excess moisture. Repeat with the other half.
In a food processor, blend the peppers with the sugar and half the oil.
Add coarse slat to taste, it should taste slightly salty
Pack into 2 small glass jars
Top with the remaining oil, close tightly and refrigerate.
The paste taste best after about 1 week in the refrigerator.