Turkish Pepper Paste
A delicious condiment that is a must in any Turkish restaurant. A balanced mixture of red bell pepper, chili peppers and spices this one is sure to please.
Servings: 12 Tablespoons
Calories: 39kcal
Ingredients
- 6 large red bell peppers seeded and cubed
- 2 red chili peppers seeded and chopped
- 1 ½ cups water
- Salt to taste
- 2 Tablespoons olive oil
Instructions
- In a pot place peppers and pour water over.
- Bring to a boil over medium heat and continue to cook until peppers are soft and water has almost evaporated.
- Let the peppers cool down for 5 minutes then process in a food processor.
- Return pepper to pot, add salt and simmer over low heat stirring continuously until the mixture resembles a thick puree.
- Let the mixture cool for 5-10 minutes then place into a jar then cover the top with olive oil.
Notes
- This paste will last for about 2 weeks when properly refrigerated in an airtight container.
- When you take from it, make sure the spoon is clean and always leave a thin film of olive oil to cover the top.
Nutrition
Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1934IU | Vitamin C: 87mg | Calcium: 6mg | Iron: 0.3mg