Red Pepper Paste

8 red finger chili peppers
Boiling water
1 red bell pepper
1 tsp. cumin seed
2 cloves garlic, crushed
1 tsp. dried oregano
1 tsp. paprika
1 tsp. salt
2 Tbsp. white vinegar
2 Tbsp. olive oil
1 – 1 1/2 c. cubed sourdough or firm Italian bread, crust removed

Pour boiling water over chili peppers; let fresh chili peppers stand one minute; drain. Cool under cold water. Remove stems, seeds and membranes; chop. Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, cumin, oregano, paprika and salt. When pulverized add vinegar and oil. Add bread a few pieces at a time; mix until bread softens and blends in. Store in refrigerator for up to a week or freeze for later use. (Makes about 1 1/2 cups. If using dried chili peppers, let stand in boiling water for 20 minutes before draining.)