Select fresh and firm red peppers free of blemishes or damage. Prepare your red peppers and wash them thoroughly and drain, cut each red pepper in half lengthwise and remove the seeds.

Transfer to a pot large enough to accomodate the red peppers, add water half way up the side of the pot. Cover the lid and simmer for 60 minutes, until the peppers have softened. Drain in a colander to remove the excess liquid, and set aside.

Transfer the peppers, in batches, to a food mill. Secure the food mill above a bowl, turn the crank and the blade will neatly puree the peppers, making sure to scrape any remaining off the bottom. Seeds and skin will be removed, leaving you with a smooth, bright red blood pepper sauce that is still watery a bit.

Return back the pepper sauce to pot and cook, uncovered, over low heat, stirring frequently. It is important to hydrate the sauce over low heat, if it is too high the paste will brown rather than sweat. Keep on low, watch closely to prevent burning, stir until the red sauce thickens to a loose paste.

Remove from heat and season with pickling salt while the paste is still warm. Taste a bite and add more salt if needed, salt should be pretty obvious since it acts as a preservative. Stir in white vinegar and set aside.

Completely cool down before jarring. Use some right away and portion the rest in small sterilized glass jars, top each jar with a generous layer of olive oil keep it for 1 month in the refrigerator or stock in your freezer, they can go a long way! Alternatively, portion the paste into ice-cubes trays, anytime you need, pull out a cube or more as desired.