Turkish red pepper paste

1 servings

Ingredients

Quantity Ingredient
4 Red capsicums
4 Hot; red chillies
40 millilitres Water
1 teaspoon Salt
1 teaspoon Sugar
20 millilitres Olive oil

Directions

Cut the capsicums into large chunks, discarding the seed core. Slice the chillies in half (discarding the seeds for a milder paste) and trim any stems.

Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor and process until smooth.

Transfer the mixture to a saucepan and simmer gently until the mixture is thick and the liquid has reduced, about 1 hour, stirring frequently.

Cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking. Alternatively, freezes in small containers or ice cube trays for use later.

Converted by MC_Buster.

Per serving: 178 Calories (kcal); 18g Total Fat; (90% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 2133mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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