Turkish Red Pepper Paste (Biber Salçası)
Authentic homemade Turkish red pepper paste made with sweet and spicy peppers, slowly reduced for rich flavor.
Ingredients
- 4.5 lbs (2 kg) sweet red peppers (kapya peppers preferred for authentic flavor; red bell peppers can be used)
- ½ lb (250 g) hot red peppers (optional, adjust based on spice preference)
- 1.5 tbsp salt for preservation and flavor
- 2-3 tbsp olive oil for richness and storage seal
Instructions
- Wash the peppers thoroughly, remove stems and seeds, and cut into large chunks. This prevents bitterness and ensures a clean, naturally sweet flavor.
- Place the chopped peppers in a large pot over medium heat. Cook for 20–25 minutes, stirring occasionally, until the peppers soften and release their juices. They should look wilted and glossy.
- Transfer the softened peppers to a blender or food processor and blend until completely smooth. The mixture should be thick but pourable with a vibrant red color.
- Return the purée to the pot and cook over low heat for 30–45 minutes. Stir frequently to prevent burning. As the water evaporates, the mixture will thicken and develop a deeper red color and concentrated aroma.
- Add salt once the paste thickens. Continue cooking until the paste reaches a spreadable, thick consistency that holds its shape.
- Stir in olive oil and mix well. Let the paste cool completely before transferring to sterilized jars.
Notes
- For deeper flavor, roast the peppers before cooking
- Always cook on low heat to preserve color and avoid bitterness
- Store with a thin layer of olive oil on top to extend shelf life
- Always cook on low heat to preserve color and avoid bitterness
- Store with a thin layer of olive oil on top to extend shelf life