Turkish Red Pepper Paste
This only made one jar for me, so you may want to double the amounts. If you do this, don't double the time in the oven. It will take longer but you will have to gauge that yourself. I've used only red capsicums, but if you like it hot do add some chilli to the mix.
Ingredients
- 2 kg red capsicums peppers, washed and dried
- 60 mls olive oil
- 1 tsp sea salt
Instructions
- Preheat the oven to 180C (350F)
- Char the capsicums, one at a time, over an open gas flame on the stove or over a hot barbecue until the skin is blackened and blistered. Place the cooked capsicums into a large plastic bag until cooled. This will make them sweat and easier to peel. When cooled, peel the peppers - the skins will simply slip off the flesh - and remove the seeds.
- Place peeled peppers in a colander for 15 minutes to drain excess fluid.
- Put the cooked capsicum flesh, the olive oil and the salt into a food processor and blitz until completely smooth, then pour into a greased shallow baking dish.
- Place this in the oven for 2 1/2 - 3 hours, stirring it well every 45 minutes or so and cook until reduced by about half.
- Allow to cool a little, then put paste into a sterilised jar, cover the top with olive oil and refrigerate.
Tried this recipe?Let us know how it was!