دبس الفليفلة

Wash the red peppers thoroughly and dry them.

Cut the red peppers and remove the white inner parts

Grind the red peppers using a meat grinder or food processor until smooth.

Place the ground peppers in a pot over heat.

Stir the peppers occasionally over the heat until they dry and reach a thick consistency.

Add the coarse salt and stir well until the peppers are fully dried and thick.

Spread the pepper molasses on a tray and expose it to the sun for 1–2 days, stirring once daily.

Transfer the ready pepper molasses into sterilized jars.

Pour oil on top of the jars before sealing to preserve it.

Storage Tips: Can be kept in the refrigerator for about 6 months. Can be frozen for up to 1 year.