Prep 5 mins
Cook 1 hr
For use in Turkish cooking - or any recipe that requires a little 'heat'. This recipe makes about 175ml
- 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.
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.