Turkish Red Pepper Paste

"For use in Turkish cooking - or any recipe that requires a little 'heat'. This recipe makes about 175ml"
photo by Jan-Luvs2Cook photo by Jan-Luvs2Cook
photo by Jan-Luvs2Cook
Ready In:
1hr 5mins




  • 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.

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  1. 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 Recipe#461289 #461289. Next time, I will try a Thai Red Pepper paste with Garlic by Patak, as I doubt the garlic would interfere with Recipe#461289 #461289.


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