Step 1

FIRST READ THE RECIPE NOTES BELOW FOR PROPER HANDLING.

Step 2

Remove the stem on each pepper and discard. Using sharp kitchen shears, cut each pepper in half, discarding the seeds and any peppers that show signs of mold inside. Add the peppers to a large heatproof bowl.

Step 3

OPTIONAL: Toast the peppers after they've been cut and seeded. Add them to a dry skillet and toast them briefly until they release their aroma and darken, just a few minutes. Continue on to the next steps.

Step 4

Cover the peppers with enough boiling water, give them a gentle stir, and ensure they are well submerged. Cover and steep for 30 minutes.

Step 5

Drain the peppers and add them to a food processor along with the garlic, salt, and olive oil. Process until well blended and smooth, scraping down the sides as needed. Adjust the olive oil, as desired.

Step 6

Add the paste to a jar large enough to accommodate the paste with a little room to spare. Add the vinegar, if using, and mix well. The consistency should be thick and paste-like, with a scant layer of olive oil that collects on top. Add a little more oil, if desired, taking care to keep the texture thick and paste-like. Keep covered with a fitted lid in the refrigerator for several weeks.