You do know to use pulses to get a finer end product. Just turn it on and the peppers crush but then ride up on the bowl avoiding the knife. If youu’ve tried that and have a lot to do you might want to look at something like an electric grain mill. Most you can adjust to make as fine as you want. $270-$300 online
🤦 I didn’t think of that! Use the pulse who would’ve thought!
Craig Holbrook Depending on the usage it might or might not add flavor. I know that paprika is either banned or heavily frowned upon by the USDA in cured products because it can color the product a similar color without being properly cured. That might actually be your best bet as what the USDA says doesn’t apply to you and the reason they banned it is exactly what you are trying to do!
If you look at the ingredients of Chorizo you can see that all the major ingredients have a coloring function as well.
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