Turkish red pepper paste
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Red capsicums | |
| 4 | Hot; red chillies | |
| 40 | millilitres | Water |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 20 | millilitres | Olive oil |
Directions
Cut the capsicums into large chunks, discarding the seed core. Slice the chillies in half (discarding the seeds for a milder paste) and trim any stems.
Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor and process until smooth.
Transfer the mixture to a saucepan and simmer gently until the mixture is thick and the liquid has reduced, about 1 hour, stirring frequently.
Cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking. Alternatively, freezes in small containers or ice cube trays for use later.
Converted by MC_Buster.
Per serving: 178 Calories (kcal); 18g Total Fat; (90% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 2133mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.