Turkish Red Pepper Paste Recipes
TURKISH RED PEPPER PASTE
For use in Turkish cooking - or any recipe that requires a little 'heat'. This recipe makes about 175ml
Provided by Jan-Luvs2Cook
Categories European
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cut the capsicums into large chunks, discarding the seed core.
- Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
- Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
- Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
- Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
- Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
- This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.
TURKISH-STYLE TOMATO AND RED-PEPPER SPREAD
Provided by Ruth Cousineau
Categories Condiment/Spread Food Processor Tomato Appetizer Cocktail Party Quick & Easy Walnut Bell Pepper Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- Mince and mash garlic to a paste with 1 teaspoon salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt.
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- Pepper paste (Biber salçası) By Turkish standards, this yields a modest amount, so feel free to double or even triple the quantities. The time the paste takes to reduce and thicken will depend on the size of your saucepan so choose a large one with plenty of surface area for evaporation if you are making a larger quantity.
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TURKISH RED PEPPER PASTE RECIPE, OR BIBER SALçASI - A ...
2016-02-18 Turkish Red Pepper Paste Recipe, or Biber Salçasi – A Taste of Turkey. 19/02/2016 by Amanda. Share. Share. Pin. Tweet. Turkish Red Pepper Paste Turkish red …
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Cuisine TurkishEstimated Reading Time 3 minsCategory CondimentTotal Time 4 hrs
From lambsearsandhoney.com
Cuisine TurkishEstimated Reading Time 3 minsCategory CondimentTotal Time 4 hrs
- 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.
- 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.
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