Turkish Red Pepper Paste (Biber Salçası)
Red pepper paste is traditionally made by drying the the peppers in the sun for days, but that's not always possible so this is my short-cut version of making this red pepper paste at home on the stovetop. It takes a bit of time to make but it is worth it.
Servings: 10 ounces
Ingredients
- 6 firm red bell peppers, trimmed, seeds removed, and cut into 1 1/2-inch chunks
- 1 1/2 cups hot water
- 3 small red chili peppers, trimmed, seeds removed, and finely chopped (use a few more if you like it spicier)
- 2 teaspoons kosher salt
- 1 tablespoon extra virgin olive oil
Instructions
- Soften the bell peppers. Place the red bell peppers and hot water in a large Dutch oven. Set over medium heat and cook, stirring often, for 25 minutes. Gently press and turn as you stir; They will start to break apart and soften and most of the liquid will absorb.
- Soften the chili peppers. Add the chili peppers and keep on stirring and cooking over a medium-low heat for another 10 minutes. By the end of this time the peppers will be cooked and the moisture evaporated. Turn off the heat and set aside to cool for 5 minutes.
- Process the paste. Place the cooked peppers in a food processor and process until the mixture is almost a smooth purée (I like a little texture).
- Reduce the paste. Return the puréed peppers to the pot, season with the salt and cook over a low heat for a further 30–35 minutes, stirring continuously so the purée doesn’t burn, until the juices have evaporated. The purée will shrink by half and turn into a soft paste. Remove from the heat.
- Store. Pour the paste into a clean glass jar, and gently push down and shake a little to settle. Top with the extra virgin olive oil and seal with a lid. Allow to cool, then store your prepared paste in your refrigerator for up to 3 weeks.
Notes
- To sterilize your jar (optional, for longer preservation):
- Get ready. Set up a rack in the middle of your oven with plenty of space above it and preheat to 325°F. Remove the jar’s rubber ring seal, place it in a small saucepan and set aside.
- Sterilize the jar. Wash the jar and lid in hot soapy water but do not dry. When the oven is hot, add a sheet pan to the center rack. Use oven mitts to carefully stand the jar upside down on the sheet pan while it’s still wet, alongside the lid. Bake for 15 minutes, then use oven mitts to remove it from the oven and set aside.
- While the jar bakes, sterilize the rubber seal. Cover the rubber seal with water and boil for 3 minutes to sterilize. Remove the rubber from the water and set aside.
- You can add more red chili peppers for a spicier version, if you like.
- Nutritional info given is per ounce.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 36.3kcal | Carbohydrates: 5.5g | Protein: 1g | Fat: 1.7g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 471mg | Potassium: 194.2mg | Fiber: 1.7g | Sugar: 3.7g | Vitamin A: 2364.1IU | Vitamin C: 110.8mg | Calcium: 8.3mg | Iron: 0.5mg
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