Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Turkish Red Pepper Paste Recipe
    Lost? Site Map

    Turkish Red Pepper Paste

    Turkish Red Pepper Paste. Photo by Jan-Luv's2Cook

    1/1 Photo of Turkish Red Pepper Paste

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    Jan-Luv's2Cook's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 19, 2013

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Turkish Red Pepper Paste

    Serving Size: 1 (723 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 364.7
     
    Calories from Fat 175
    48%
    Total Fat 19.5 g
    30%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 2352.3 mg
    98%
    Total Carbohydrate 48.7 g
    16%
    Dietary Fiber 12.2 g
    48%
    Sugars 33.7 g
    134%
    Protein 8.0 g
    16%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites