📝 About This Recipe
Erős Pista, which translates to 'Strong Steve,' is the quintessential Hungarian chili paste known for its vibrant crimson hue and robust, salty punch. Unlike fermented hot sauces, this raw paste captures the pure, sun-drenched essence of Hungarian wax peppers and spice paprikas. It is an indispensable pantry staple that brings an assertive heat and deep savory complexity to any dish it touches.
🥗 Ingredients
The Pepper Base
- 500 grams Hot Hungarian Wax Peppers (fresh, bright red, and firm)
- 100 grams Red Bird's Eye Chilies (optional, for extra heat intensity)
- 200 grams Red Bell Peppers (thick-walled, for body and sweetness)
The Preservatives & Seasoning
- 140 grams Non-iodized Sea Salt (calculated at 20% of the pepper weight)
- 1/2 teaspoon Citric Acid (acts as a color stabilizer)
- 2 tablespoons Neutral Vegetable Oil (to seal the top of the jar)
👨🍳 Instructions
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1
Begin by thoroughly washing all the peppers under cold running water. Pat them completely dry with a clean kitchen towel; moisture is the enemy of shelf-stability in this raw paste.
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2
Don high-quality kitchen gloves before handling the peppers. The oils (capsaicin) in these Hungarian varieties are potent and can linger on skin for hours.
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3
Remove the green stems from all peppers. For a traditional 'Erős Pista' texture, keep the seeds and internal membranes intact, as this is where the heat and character reside.
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4
Roughly chop the wax peppers and bell peppers into 1-inch chunks to prepare them for the food processor.
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5
Place the pepper chunks into a food processor. Pulse in short bursts until the peppers are finely minced but not completely liquefied. You are looking for a coarse, jam-like consistency.
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6
Transfer the minced pepper pulp into a large non-reactive mixing bowl (glass or stainless steel).
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7
Add the sea salt to the pepper pulp. The ratio is critical: traditional Erős Pista uses 20% salt by weight to act as a natural preservative.
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8
Stir in the citric acid. This will help maintain that brilliant, 'stop-light' red color and prevent the paste from browning over time.
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9
Cover the bowl with a clean cloth and let it sit at room temperature for about 2 to 3 hours. This allows the salt to draw out the juices and create a brine.
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10
Sterilize your glass jars and lids by boiling them in water for 10 minutes, then letting them air dry completely.
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11
Give the paste one final stir and pack it tightly into the sterilized jars, pressing down with a spoon to remove any air bubbles.
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12
Leave about half an inch of headspace at the top. Wipe the rims clean with a damp paper towel to ensure a perfect seal.
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13
Pour a thin layer of neutral oil over the top of the paste to create an airtight barrier, then screw the lids on tightly.
💡 Chef's Tips
Always use non-iodized salt, as iodine can discolor the peppers and affect the flavor profile. If you prefer a milder version (known in Hungary as 'Édes Anna'), replace all hot peppers with sweet red spice peppers or bell peppers. Do not reduce the salt content if you plan to store this long-term; the salt is what prevents spoilage in this raw preparation. If the paste feels too dry after resting, you can blend in a tablespoon of water, but the salt usually creates enough moisture. Store in a cool, dark place or the refrigerator; the cold helps preserve the vibrant red color for up to a year.
🍽️ Serving Suggestions
Stir a teaspoon into a hot bowl of Gulyás (Goulash) or Pörkölt (Stew) for an authentic heat kick. Spread thinly on a slice of buttered sourdough bread topped with slices of Hungarian winter salami. Whisk into a marinade for roasted chicken or pork to add both salt and spice. Mix with sour cream to create a zesty dip for fresh vegetables or pita chips. Add to a classic Lecsó (pepper tomato stew) during the final minutes of cooking.