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<\/p>\nA classic, Turkish, Armenian and Middle Eastern concentrated red pepper paste, that is mainly used as a flavoring . Use it on grilled potatoes, spoon it on grilled kebabs, cutlets and chicken, or even add it as a flavor supplement to soups, stews and pasta sauce! Apply it pretty much anywhere, but it is especially stellar smothered on Lebanese bread and grilled to make a delicious accompaniment to grilled sheesh tawook, chicken shawarma or kafta kababs.\u00a0 A few tablespoons can dramatically enhance the taste of tons of dishes, as it adds such a smack punch and can take a good recipe you\u2019ve made and turn it into something even better. It is ready available at Middle Eastern markets; see how interesting making a batch at home. I used aruba red pepper, but red bell pepper can be used; if you are anything like me and\u00a0 prefer it spicier, mix in some hot peppers, they add a splash of heat that brings us a lot of joy when we eat!<\/p>\n
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The paste can be made\u00a0 in the oven, on stovetop or a combination of both together. It is easy, and the process is all about reducing the amount of liquid in the peppers to produce a paste. The only tricky part is that you have to watch closely to prevent burning, other than that, it is a straightforward technique!<\/p>\n
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Select fresh and firm red peppers free of blemishes or damage. Wash the peppers thoroughly and drain, cut each in half lengthwise and remove the seeds. Transfer to a pot large enough to accomodate the red peppers, add water half way up the side of the pot. Cover the lid and simmer\u00a0 for 60 minutes, or long enough to soften the pulps. Drain in a colander to remove the excess liquid, and set aside. Transfer the peppers, in batches,to a food mill,\u00a0I prefer to use a hand mill!\u00a0It may not be the first kitchen untensil that comes to mind when racking your brain listing and buying your kitchen gadgets, but it is essential for lots of foods, including my\u00a0\u201cLebanese Brown Lentil Soup<\/a>\u201c.\u00a0 In making the red pepper paste, a food mill has two main functions, it purees the\u00a0 peppers, ending up with a brighter red unctuous sauce, simply because a food mill doesn\u2019t add air to the sauce, unlike a food processor or blender! Second, it gets the skin of the peppers out as it eliminates the need to strain; in other words a hand mill will mash and sieve your red pepper paste.<\/strong> Secure the food mill above a bowl, turn the crank and the blade will neatly puree the peppers, making sure to scrape any remaining off the bottom.\u00a0 Skin and any escaped seeds will be removed, leaving you with the desired red bright blood pepper sauce. At this stage the red pepper puree is not thick enough and it does weep some water since it hasn\u2019t reached the paste stage, so we have to cook it a second time, over low heat, until the desired consistency is reached.<\/p>\n Return back the pepper sauce to pot and cook, uncovered, over low heat<\/strong>, stirring frequently. It is important to hydrate the sauce over low heat, if it is too high the paste will brown rather than sweat. Keep on low, watch closely to prevent burning, stir until the red sauce thickens to a loose paste. Remove from heat and season with pickling salt while the paste is still warm. Taste a bite and add more salt if needed, salt should be pretty obvious since it acts as a preservative.\u00a0 Stir in white vinegar and set aside.<\/p>\n Alternatively, you can dehydrate the red peppers in the oven at a very low temperature; but beware, you don\u2019t want to char your peppers; the key to drying in the oven is the low temperature.<\/p>\n![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2024\/10\/DSC_0248.jpg\")
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