preserve grilled pepper paste?
Hello - I just grilled about a dozen poblano peppers then sauteed onions. I combined these in the blender with fresh basil, salt & about a teaspoon of olive oil and now I have a tasty thick paste.
I've read some of the posts about bottling/canning/jarring and I'm wondering if I can simply add vinegar & water to the paste to thin it out a bit & preserve it. Or do I need to cook it?