TURKISH RED PEPPER PASTE

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Turkish Red Pepper Paste image

For use in Turkish cooking - or any recipe that requires a little 'heat'. This recipe makes about 175ml

Provided by Jan-Luvs2Cook

Categories     European

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 6

4 red capsicums
4 red chilies
40 ml water
1 teaspoon salt
1 teaspoon sugar
20 ml olive oil

Steps:

  • 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.
  • Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
  • 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.
  • Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
  • Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
  • 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.

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