After the peppers are washed and the green stems are cut and the seeds are removed, it is steamed until it softens. Softened peppers are passed through a colander with frequent holes, and their peel and remaining seeds are separated from the meat. Thus obtained pepper paste or must is placed in the sun in large trays and thickened by blowing water. Pepper paste is salted and stored as in tomato paste. 1 kilo of pepper paste is taken from 4-5 kilo of pepper.