But you can do your own recipe, also ready to use several times, for a wide variety of meats preferably pork, turkey and chicken.
RED PEPPER PASTE
10 to 12 red bell peppers, cored and seeded
7 to 10 large garlic cloves peeled
3 tablespoons bulk sea salt
Put all the ingredients in a food processor, in portions if you have a small one, scraping down the sides, from time to time, and process it till the paste is very smooth (you can add 1 or 2 tablespoon of water if necessary).
Transfer the paste preferably into a glass container with a tightly fitting lid, but before close, add 1 or 2 tablespoons of olive oil to cover the paste, to increase its preservation.
After using it 2 or 3 times you can cover it again with another tablespoon of olive oil.
Put the container in the fridge, ready to use , it will stay good for a long time.
You can use two or three tablespoons of this paste and rubbed on a big piece of meat to roast in the oven, small pieces to fry or the ribs to barbecuing.
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