Sweet Red Pepper Paste
- 6 lb. kosher salt (about 2 boxes), or as needed
- 2 Tbs. good-quality olive oil, or as needed
- 3 large red bell peppers
Core, seed, and quarter the peppers. Trim away the ribs and any top and bottom ends that are extremely curvy. Set a large freestanding stainless-steel or plastic sieve or footed colander in a large nonreactive pan or dish with sides. Line the sieve with a double layer of cheesecloth and pour a 1...