Turkish Red Pepper Paste
Transform your cooking with the rich, smoky flavors of Turkish Red Pepper Paste, a staple in Middle Eastern and Mediterranean cuisine. Made from vibrant red bell peppers and optional hot red peppers for a touch of heat, this deeply savory condiment is slow-cooked to perfection, achieving a thick, concentrated texture ideal for enhancing soups, stews, sauces, and marinades. Infused with fine sea salt and a hint of olive oil for a glossy finish, this versatile paste is a must-have for creating bold, authentic flavors. With simple, pantry-friendly ingredients and a long shelf life, this recipe is perfect for meal prep and elevating everyday dishes. Discover the secrets of Turkish cuisine with this easy-to-make, flavor-packed condiment that’s bound to become a kitchen favorite.
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Recipe Information
Ingredients
- 2 kg Red bell peppers
- 200 g Hot red peppers (optional)
- 2 tbsp Fine sea salt
- 2 tbsp Olive oil
Instructions
Wash and dry the red bell peppers thoroughly. Remove the stems, seeds, and membranes, then roughly chop them into pieces. If using hot red peppers, process them in the same way.
Place the chopped peppers in a food processor and blend until smooth. Work in batches if necessary.
Pour the pepper puree into a large, fine-mesh sieve or cheesecloth placed over a bowl, and let it drain for about 15-20 minutes to remove excess liquid. Press gently with a spoon to speed up the process if needed.
Transfer the drained pepper puree to a large, heavy-bottomed pot or skillet. Cook over low heat, stirring frequently to prevent sticking, until the mixture has thickened and reduced by about half. This can take 1.5 to 2 hours.
As the mixture thickens, add the fine sea salt and olive oil. Stir well to combine.
Once the paste is thick and glossy, taste and adjust the salt if necessary. Allow it to cool completely.
Transfer the red pepper paste to sterilized jars, pressing down to eliminate any air pockets, and top with a thin layer of olive oil to preserve freshness.
Seal the jars tightly and store them in the refrigerator for up to 3 months. Always add a fresh layer of olive oil after each use to maintain the paste's quality.
Nutrition Facts
Calories |
47 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
