Prep time: 15 min
Cook time: 70 min
Total time: 90 min
Ingredients: 6 firm red bell peppers, (stems and seeds removed, cut into 1½-inch chunks); 1 1/2 cups hot water; 3 small red chili peppers, (stems and seeds removed, finely chopped (use a few more for a spicier paste)); 2 teaspoons kosher salt; 1 tablespoon extra virgin olive oil

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Turkish Red Pepper Paste: How I Make This Antakya Staple Without the Summer Sun

In my hometown, pepper paste dries under the summer sun for days. Here’s my stovetop adaptation with bell peppers and chilies, plus ways to use it in everyday cooking.

Rezept

Condiment

Zubereitungszeit ca. 90 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 70 Minuten

Zutaten:

6 firm red bell peppers, (stems and seeds removed, cut into 1½-inch chunks)
1 1/2 cups hot water
3 small red chili peppers, (stems and seeds removed, finely chopped (use a few more for a spicier paste))
2 teaspoons kosher salt
1 tablespoon extra virgin olive oil

Arbeitsschritte:

Soften the bell peppers. Place the bell peppers and hot water in a large Dutch oven over medium heat. Cook for 25 minutes, stirring often and gently pressing and turning the peppers as you go. They should begin to break apart and soften, with most of the liquid gone.
Add the chilies. Stir in the chili peppers and reduce the heat to medium-low. Continue cooking and stirring for another 10 minutes, until the peppers are cooked and the remaining moisture has evaporated. Turn off the heat and leave to cool for 5 minutes.
Blend the peppers. Transfer the cooked peppers to a food processor and process to an almost-smooth purée. I like to leave a little texture.
Reduce to a paste. Return the purée to the Dutch oven and stir in the salt. Cook over low heat for another 30–35 minutes, stirring continuously to prevent scorching. The purée should shrink by about half as its juices evaporate, becoming a soft paste. Remove from the heat.
Finish and store. Spoon the paste into a clean glass jar, gently pressing it down to settle. Top with the olive oil. Refrigerate promptly and use within 4 days, or freeze in portions for longer storage.