Italian red hot chilli peppers spread

Instructions red hot chilli peppers spread

• Important: wear latex gloves when cleaning chilli peppers to avoid skin burns.
• Briefly clean the peppers under cold running water. Dry them with a paper towel, cut off the stems and using a small teaspoon take out the seeds and filaments. Rinse again briefly to remove excess seeds and leave to drain on a colander for a few hours or dry well with paper towels.
  
• At this point, bring to a boil 1 liter of water with 250 ml of white wine vinegar, bay leaf, allspice and cloves. Add your peppers and boil for 1 minute only. Drain, discard the spices and wait until the chilli peppers get cold.
  
• Once cooled down put all the peppers into a blender and blend until desired consistency. At this point there is the most important step: you need to get rid of extra moisture. Transfer your pepper spread into a sieve and let it drip for minimum 24 hours, stirring gently every now and then.
  
• After 24 hours transfer the spread into previously sterilized jars, add a small pinch of salt and a dash of olive oil. The chili peppers spread can be eaten immediately.