Turkish Red Pepper Paste
Red capsicums and red chilies come together in this paste, simmered on the stove.
1 hr 5 min · Serves 1 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 60 min · 65 min total
- medium
- 1
Cut the capsicums into large chunks, discarding the seed core. Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
- 2
Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
- 3
Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
- 4
Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
- 5
Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
- 6
This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
