Red pepper paste

  • Yield : 6 table spoons
  • Prep Time : 25m
  • Cook Time : 5m
  • Ready In : 30m

Red pepper paste

This is a magical red pepper paste that is essential in a lot of Turkish dishes. It can also be used as a replacement for red pepper powder in some situations. Varying the quantity of red chillies and peppers can increase/decrease the spicy kick of this paste.


Step 1

Preheat the oven to 180 C. Halve, de-seed and roast the peppers for 20 minutes on a tray. Turn them once, until the skins blister and char. Remove from the oven and leave to cool.

Step 2

When cool enough to handle, peel the skins away from the peppers, roughly chop and set aside.

Step 3

Warm up a pan with a half tea spoon of olive oil and lightly roast the red chillies. You need to be careful to make sure that the chillies start glistening and turn a deep red and not black and burnt. Toss the peppers, lemon, salt and ground pepper into the pan and turn off the heat.

Step 4

Wait for it to cool and whiz it in a blender till it is a fine puree. This will give it a smooth even colour. You may choose to pulse the blender for a few seconds only if you wish to get red chilli flakes to dot your paste. Cover and keep in the fridge. This should keep in the fridge for a week or more.

My Notes

1. You have to roast the peppers till they get all crinkly on the outside. To cool, keep in a covered container. It aids the process of loosening up the skin.
2. Alternately, you can stir fry the peppers till they are soft and puree it as instructed.
3. Vary the quantity of chillies / red peppers depending on how spicy you want the paste to be.
4. Remember, this is a paste to be used in place of red chilli powder or to add a deep red colour to your preparation.
5. I have not tried using it as a dip along with fried stuff like fritters, tempura etc. It may as well work here.
6. This is called as Biber Salcasi in Turkish.

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