Turkish Red Pepper Paste (Biber Salçası)
Making authentic Turkish red pepper paste can be tricky. Here's the easiest, most simplified version of the recipe.
Ingredients
- 4-6 red peppers
- 2-3 red chiles
- 4-6 garlic
- ½ teaspoon salt
- 1 tablespoon olive oil
Instructions
- Finely chop the red peppers, garlic and chiles in a food processor.
- Transfer the mixture to a sieve and strain out the liquid as much as you can.
- Heat oil in a pan and add the strained liquid. Let the liquid reduce on low heat for 12-15 minutes. Keep stirring and season with salt.
- Once it has reduced and has a slight paste-like consistency, take it off heat, allow it to cool down and then use or store for later.
Notes
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Increase or reduce the amount of chilies in the recipe depending on your tolerance for heat. If you want the paste to have a mildly spicy flavor, add just a few chilies.
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You can also cut down the heat by removing the seeds and the white pith in the center of the chilies before you process them.
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To get the Biber Salçası to have a more thick, pasty consistency, pour the reduced mixture in a baking dish and pop it in an oven preheated at the lowest setting. Allow this to cook for 10-30 minutes, and check occasionally to see when it starts to dry up and turn thick.
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Make sure you wear gloves while handling the hot peppers.
Nutrition
Calories: 50kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 199mgPotassium: 224mgFiber: 2gSugar: 4gVitamin A: 2627IUVitamin C: 124mgCalcium: 11mgIron: 1mg
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