Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

For use in Turkish cooking - or any recipe that requires a little 'heat'. This recipe makes about 175ml

Ingredients Nutrition

Directions

  1. Cut the capsicums into large chunks, discarding the seed core.
  2. Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
  3. Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
  4. 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.
  5. Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
  6. Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
  7. 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.
Most Helpful

4 5

Made 1/4 a recipe (1 red bell pepper and 1 red chile). I reconstituted a chile japonais for the red chile by soaking in hot water for 1 hour, then chopped it very fine before adding it to the red bell pepper in the Vitamix.. My smaller quantity reduced to a nice paste in under 20 minutes. My result was a mild paste, milder than I thought it should be as a seasoning for Spinach With Ground Beef #461289. Next time, I will try a Thai Red Pepper paste with Garlic by Patak, as I doubt the garlic would interfere with Spinach With Ground Beef #461289.