Raditional, Homemade, Rich & Flavorful
Turkish Red Pepper Paste — known locally as biber salçası — is one of the most iconic building blocks of Turkish cuisine. Made by slowly cooking and reducing sweet red peppers (and sometimes spicy ones), this deep, concentrated paste delivers warmth, richness, and unmistakable Anatolian flavor. From soups to stews, mezes, pilafs, and marinades, red pepper paste is a staple found in nearly every Turkish kitchen.
Historically, women in Anatolian villages prepared biber salçası at the end of summer, when red peppers were at their sweetest and most vibrant. The peppers were ground, salted, and sun-dried for days, becoming a precious pantry essential that flavored meals throughout the winter. Today, homemade red pepper paste remains a cherished tradition, though stovetop methods offer an easier, modern approach.
Enjoyed with mezes like Turkish Meze Haydari or served alongside Fine Bulgur Salad “Kısır”, this paste adds depth, color, and a gentle heat to countless Turkish dishes. Whether you use it in breakfast menemen, stews, or marinades, biber salçası is a flavor booster that no Turkish pantry is complete without.
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet red peppers | 2 kg (4.4 lbs) | Use ripe, fleshy peppers like kapya. |
| Hot red peppers (optional) | 250 g | Adjust heat level to taste. |
| Salt | 1–1.5 tbsp | Preserves the paste and enhances flavor. |
| Olive oil | 2–3 tbsp | Added at the end for richness and preservation. |
👨🍳 Preparation & Cooking Steps
Phase 1 — Prepare the Peppers
Wash peppers thoroughly, remove stems and seeds.
Cut into large pieces.
Why it matters: Clean, seedless peppers prevent bitterness.
Phase 2 — Cook Down the Peppers
Add peppers to a large pot and cook on medium heat until softened (20–25 minutes).
Stir often to avoid scorching.
Why it matters: Cooking removes moisture and makes blending easier.
Phase 3 — Blend & Reduce
Blend the softened peppers into a smooth puree.
Return to the pot and cook on low heat for 30–45 minutes, stirring regularly.
Why it matters: This slow reduction creates the thick, concentrated paste.
Phase 4 — Salt & Finish
Add salt and continue cooking until the paste reaches desired thickness.
Add olive oil and stir.
Let the paste cool before storing.
Turkish Red Pepper Paste (Biber Salcasi)
Ingredients
- 2 kg sweet red peppers
- 250 g hot red peppers optional
- 1–1.5 tbsp salt
- 2-3 tbsp olive oil
Instructions
- Use ripe peppers for best color.
- Stir often to prevent burning.
- Store with olive oil layer for long preservation.
💡 Expert Tips
Use red, ripe peppers for best color.
Stir frequently — pepper paste burns easily.
Salt is essential for long-term preservation.
For a deeper flavor, bake peppers before processing.
Store in sterilized jars and cover the surface with olive oil.
🍽️ Serving & Use Suggestions
Turkish Red Pepper Paste is extremely versatile:
Add to mezes like Haydari or Kısır for richer color and aroma.
Mix into soups, stews, Turkish pilaf, or pasta sauce.
Spread thinly on warm bread with olive oil for a rustic snack.
Use as the base for marinades in grilled dishes.
It is also a core flavoring ingredient in dishes like Turkish Shakshuka, giving them their vibrant red color.
❓ FAQ
1. Can I make this with only sweet peppers?
Yes. Removing hot peppers gives a mild paste.
2. How long does it last?
Up to 6–12 months refrigerated if stored in sterilized jars with a thin olive oil layer.
3. Can I freeze pepper paste?
Yes — freeze in small portions for long-term storage.
4. Why is my paste too watery?
It needs a longer reduction over low heat.
5. Can I sun-dry it like traditional methods?
Yes. Spread onto trays and dry 2–3 days under the sun, covered with mesh.
6. How do I adjust the spiciness?
Change the ratio of hot peppers.
🌿 Closing
Turkish Red Pepper Paste is more than a sauce — it is a piece of culinary heritage. Once you make your own, you’ll never want store-bought again. Its rich aroma and deep color elevate every dish and bring authentic Anatolian flavor to your kitchen.
