Red pepper paste is an essential ingredient we use in Turkish cuisine. In stews, bean dishes, with chicken, making the spread, and many more…
We are going to make a home-style red pepper paste and can it to preserve year long. It has a really deep color and taste and will be waiting to give it to your dish 🙂
Details for the recipe is here: http://www.turkishfoodtravel.com/2020/07/19/red-pepper-paste/
Ingredients For Red Pepper Paste:
3 kg. sweet capia pepper
1 cup or little more water
about 1 to 1+1/2 tbsp salt
a strainer
food processor and or hand blender
new jars and lids (better to use smaller ones like 200- 250cc)
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28 Comments
Hi Aysenur I had a chance to make this today, I ended up roasting the peppers on the grill to remove the skins. I made lavash and Adana kebabs. Really tasty. I only have sweet red peppers so I don't know what the Turkish ones taste like. I am making more paste later, this is a keeper.
Can the peppers get pressure cooked?
Thank you for the recipe!
Love it. Will try to make it at home. Quick question, I got a store bought pepper paste but wondering if I need to refrigerate after opening or not. Can’t read the turkish. Thank you❤
I like the idea of a quick way because I often run out at the most inconvenient times. Great video.
Doing it in my slow cooker would be great here and freeze drying would be amazing and turned into a powder. My brain is whirling with ideas. Thank you for another gteat video
Excellent explanation.
Your backsplash behind your stove is really cute!!!!
I made roday but had the mini hot peppers and canneed for 20 minutes. Made 3 jars 125ml. Before reduce was 4
Hello dear!! Is this tatli biber salçasi??
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Thank you! I fell in love with pepper paste when in Turkey and it is hard to buy here so I'm looking at making it. This has helped a lot. 🙂
I only see ajvar in the stores, which has eggplant added and has a sour taste.
What is the purpose of placing the jars upside down?
Tqsm for sharing the details, i watched both your tomato and pepper paste recipes today. How many hours did it take for the peppers to turn into that paste consistency?
What if i roast/grill the peppers, remove the skin and then cook, will it save time and still taste the same?
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It helped thanks so much! 🤍
Thanks for making this… ive been wondering what that incredible red stuff was i ate at breakfast in pumakale. Caredul with that knife though, yikes.
What do you cook with it? I think i ate it with bread when i was in turkey
Hi Ayşenur. I am wondering if you add salt? It is an obvious preservative also. I am just making another batch of Salça now and realised that I will be in Istanbul for a few days in November 24 and could buy it and bring it back to Bangkok with me! I may however still do that and wonder if it is possible to freeze Salça? How long would it last after defrosting? Did you ever start that cooking class you talked about? I will probably be visiting Turkey sadly for the last time this year as I am now 64 and my mother and father in law have long since gone. I will return to tend their graves and pray for them. Take care and hope I get a response from you. ❤❤❤❤
Do u make harissa paste?
Love this recipe! Thank you! Much love from Seattle, WA!! ❤️❤️❤️
Yours looks the😍Best Beautiful Fresh Bright Red. mmm cant wait to make and taste this. Thankyou so much 😋
Shukran
Trying this tomorrow, thank you for the very easy and well explained recipe!
Is that a backsplash? With those pictures? It’s awesome!
Yummmm! Thank you so much! It looks delicious 😊 I am going to make this!