There are two Portuguese pepper pastes, a hot one (I've made here) and a sweet one I'll make next week. It is a very simple recipe of fermented chilli, salt, a little olive oil. It is very salty and hot, and you use it to season soups, stews, rice, dressings, marinades. Just don't add salt first! I use a ratio of 10:1 whole chillies to salt Fresh red chilli Maldon sea salt (or another course salt) Olive oil Wash and dry chilli Cut off tops scoop out the pale insides and some of the seeds (you can leave them in) Grind the chilli Mix chilli and salt and put in a glass container, loosely covered in the fridge Stir every day for 8 days (or until it stops fizzing when you stir it) Pack into a sterilised jar and cover the top of the paste with olive oil. Put the lid on and keep refrigerated. To use pull back some of the thick olive oil and smooth back after you have taken the paste out Always make sure the paste is stored covered with olive oil to keep it sealed so add more oil if needed. This is the paste on day one. It smells amazing.