Turkish Red Pepper Paste

Recipe 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.