{"id":16178,"date":"2024-10-03T22:07:57","date_gmt":"2024-10-03T20:07:57","guid":{"rendered":"https:\/\/alpagrumi.ch\/preparing-the-chilli-paste\/"},"modified":"2024-10-03T22:08:12","modified_gmt":"2024-10-03T20:08:12","slug":"preparing-the-chilli-paste","status":"publish","type":"post","link":"https:\/\/alpagrumi.ch\/en\/preparing-the-chilli-paste\/","title":{"rendered":"Preparing the chilli paste"},"content":{"rendered":"\n

In September, the peppers start to turn red. They are picked every 3 to 5 days, depending on the sun.<\/p>\n\n

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A Calabrian variety, they are picked red or slightly green.\nThey then turn red quickly, in one or two days. <\/figcaption><\/figure>\n
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Fortissimo variety, also Italian.<\/figcaption><\/figure>\n
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These grow in bunches.\nBut it’s not so easy to pick: you have to choose the ripe peppers in the middle. <\/figcaption><\/figure>\n
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Both varieties are very strong.\nThey can be used fresh, chopped very finely.\nBut if you want to have them all winter long, you’ll need to preserve them. <\/figcaption><\/figure>\n
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So we take them home, and first wash and dry them well.Fortissimo, smaller, on the left.\nCalabrese on the right. Then leave them to rest, in the sun if available, or indoors in a dry place, for two or three days. <\/figcaption><\/figure>\n
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After two or three days, the chillies are just starting to pucker.\nThey need to dry a little more.\nAs there isn’t enough sun (mid-September), we’ll put them in the dryer. <\/figcaption><\/figure>\n
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Beforehand, we remove the stalks.\nIt is advisable to use disposable gloves for this operation, or to wash your hands thoroughly afterwards. <\/figcaption><\/figure>\n
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The peppers are spread out to dry.\nRemember to clean the trays thoroughly after use, as the spiciness is not visible but remains attached. <\/figcaption><\/figure>\n
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Slow drying at 40 degrees for about 12 hours.<\/figcaption><\/figure>\n
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No more drying, just blending.\nBut stay as far away as possible, as the scent can cause intense coughing. Then add salt, 25 grams per 100 grams of chillies, and mix well.<\/figcaption><\/figure>\n
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The next step is to drain off the liquid part of the dough.\nTo do this, place a weight on the paste in a sieve for a few hours and leave to rest. <\/figcaption><\/figure>\n
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While the paste is resting, the containers are sterilized.\nSmall jars for chili paste in general.\n10 minutes in boiling water before use. <\/figcaption><\/figure>\n
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Once the paste has drained, add 25 grams of olive oil per 100 grams of chillies and mix well. <\/figcaption><\/figure>\n
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You can now fill the jars with a spoon, packing a little at the bottom, but without overfilling, as you need to leave some space at the top.<\/figcaption><\/figure>\n
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Finally, we finish filling the jars with olive oil.\nThe chilli paste must be well covered to prevent it coming into contact with the air. <\/figcaption><\/figure>\n
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Final detail: remove any air bubbles in the dough.\nUse a toothpick, for example. <\/figcaption><\/figure>\n
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Chilli paste can be kept for over a year without any problems.\nIf the jar is opened, just make sure there’s still enough oil to cover everything.\nIf the oil level drops, you can add more. <\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"

In September, the peppers start to turn red. They are picked every 3 to 5 days, depending on the sun.<\/p>\n","protected":false},"author":3213,"featured_media":16163,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[62],"tags":[],"class_list":["post-16178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"_links":{"self":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/posts\/16178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/users\/3213"}],"replies":[{"embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/comments?post=16178"}],"version-history":[{"count":0,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/posts\/16178\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/media\/16163"}],"wp:attachment":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/media?parent=16178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/categories?post=16178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/tags?post=16178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}