دبس الفليفلة

Cut the peppers in half and remove seeds and yellow veins.

Lay the peppers on a clean cloth and leave them under the sun for a day.

Coarsely grind the peppers using a food processor or meat grinder.

Cook the ground peppers in a pot on medium heat for 1 hour and 15 minutes.

Add the rock salt, vinegar, and olive oil, then stir well.

Fill sterilized jars with the hot pepper paste.

Pour a thin layer of olive oil on top to preserve.

Once cool, seal the jars tightly and store in the fridge.