Turkish Red Pepper Paste

28 Sep

Red pepper paste is a Turkish speciality one of the most useful ingredients in my pantry, great for adding a dash of colour and flavour to any dish. I make plenty of it and usually several versions in the autumn ready for the dark days of winter. Traditionally the peppers are pounded with only salt and laid out in the sun to dry to form a thick paste. But as we can’t always rely on a hot dry sun in autumn which is our rainy season I usually make this paste on top of a stove or slowly roasted in the oven.

Mild Sweet

This recipe makes a sweet pepper paste with only a hint of heat but you can easily make a hotter version by adding more chilli.

*2.5 kg Sweet red peppers
*2 fresh cayenne chilli peppers
*3 tbsp sea salt

Spicy Paprika

This is a mildly hot and spicy version made using paprika peppers, sweet peppers and chillis.

*2.5 kg red paprika and sweet peppers
*3-6 red chilli peppers
*3 tbsp sea salt
*1 tbsp cumin seeds, freshly ground
*1 tbsp coriander seeds, freshly ground
*4 tsp black peppercorns, freshly ground
*olive oil

Wash and dry the peppers, remove the core and seeds and roughly chop. Put into a food processor and mince along with the seasonings.

Cooking Method 1
Tip the whole lot into a large preserving pan and bring to the boil lower the heat and cook slowly for 35-45 mins if the peppers are quite dry. It can take up to 2 hours depending on how juicy the peppers are. The paste is ready when you have a paste consistency with no thin liquid surfacing.
Cooking Method 2
Alternatively pour the paste into a wide oven dish, stir in a dash of olive oil and bake slowly at 150c for 40-60 minutes or until the paste darkens and becomes thick. Spoon the hot paste into warm sterilised jars, cover with 1cm of olive oil to form an inner seal then screw on the lids. This paste will keep for several years that I know of.

Variations
My x-partners mum used to make huge batches of pepper paste each summer and the stuff was like gold when she sent it over from Turkey, hers was quite hot and had a complex flavour which included cumin and mint.
Gardener’s Tip
If you grow a variety of peppers you can make all kinds of pastes with varying intensities.
This recipe was originally posted on www.masdudiable.com  10/10/2007 revised to include new versions

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