Red Pepper Paste
Description
A traditional Turkish, Armenian, and Middle Eastern red pepper paste made from concentrated red peppers and packed with rich, savory flavor. It’s a versatile condiment that can be used to add depth and a delicious peppery kick to almost any dish.
Ingredients
- 1 kg / 2 lb 4 oz fresh red peppers plus a few extra hot peppers if you like a little heat
- ⅓ cup white vinegar
- 1½ tablespoons pickling salt or kosher salt
- Olive oil for drizzling over the top of the jars before sealing
Instructions
- Select and Prepare: Select fresh, firm red peppers that are free from blemishes or damage. Wash thepeppers thoroughly and drain well. Cut each pepper in half lengthwise, thenremove the seeds.
- Simmer the Peppers: Transfer the peppers to a pot large enough to accommodate them. Add enough water to come halfway up the sides of the pot. Cover with a lid and simmer for 60 minutes, until the peppers have completely softened. Drain in a colander to remove the excess liquid, then set aside.
- Purée via Food Mill: Transfer the peppers, in batches, to a food mill. Secure the food mill over abowl, then turn the crank to neatly purée the peppers, scraping any remainingpulp from the bottom. The seeds and skins will be removed, leaving you with asmooth, bright-red pepper sauce that is still slightly watery
- Return the pepper sauce to the pot and cook, uncovered, over low heat, stirring frequently. Keep the heat gentle so the mixture slowly concentrates without browning or scorching. Continue cooking until the sauce naturally thickens into a rich, dense, and concentrated paste.
- Remove the paste from the heat and season with the pickling salt while it is still warm. Taste and add more salt if needed. Stir in the white vinegar and allow the red pepper paste to cool completely. Portion into small, clean glass jars and top with a protective layer of olive oil before sealing tightly.
Notes
Another Delicious Red Pepper Recipe Worth Learning: Muhammara/ Red Pepper and Walnut Dip
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