I dont seem to have a picture, but it looked like the one in this recipe.
I am growing Hot Portugal Peppers and love the idea or Piri Piri sauce. What ive found online suggest a mix of hot and sweet peppers, not cooked or peeled before being put through a meat grinder.
I usually make roasted stove top then peeled and coated with olive oil,
but think a paste would come in handy, and some recipes suggest it might last longer or can be frozen in ice cube trays.
This one includes instructions for canning, and says " if using a meat grinder/ mill, it will automatically filter out the skins". Putting it through a meat grinder doesn’t seem like it would remove skins.
I make a paste like harissa from dried anchos, cascavels, and arbols with olive oil, salt, vinegar, cumin, and coriander. There is no magic in the peppers used. I have added fresh pequin/chiltepin, jalapeño, and ghost. I just remove the stems and seeds of the dried ones and roast the fresh ones and toss them all in the FP. I roast skin side up under the broiler on a jelly roll pan to blacken and put a matching jelly roll pan on top to steam before peeling. Roasted peppers also make fun and offbeat additions to things like chimichurri or pesto.
I do all kinds of things with peppers. I often char them in a sheet pan under the broiler, and pop them in a ziploc bag to steam (which makes peeling easy).
Then they go into the blender with water/broth/tomatoes/tomatillos, garlic, sometimes onion, cumin, oregano. Then pour the blend into a little puddle of hot EVOO and cook it for a couple/three minutes (or longer if you want more of a reduction).
Sometimes like it smooth, other times a little chunky. I’ll also add some fresh herbs (cilantro, parsley, etc.) and citrus, and then season to taste - but usually only a few minutes before serving.
You’re lucky to have all of those pepps, and agree that freezing would be a good way to go. And I am kinda thinking maybe do the EVOO cook, fresh herbs, citrus, and final seasoning from frozen. The hot oil might be a very tasty/effective way to thaw it (but never tried it).
A month? I use those bags of Fiesta brand dried peppers, and they are usually a little over an ounce. So 3-3.5 ounces of peppers, 1/4 cup of olive oil, and a little vinegar. I spread two small pieces of avocado toast with it about 20-25 times a month.
You have a lot of great options but if you are craving pasta you can do a red pesto with a few of the Fresno. Lots of recipes on the internet but I like the pesto that includes anchovy and walnuts. I like to roast the peppers for added flavor.