This red pepper paste is used in loads of Turkish dishes. It’s a very useful paste to have in the fridge and is particular good on a pizza instead of tomato sauce. You can buy Turkish pepper paste in specialist shops but it’s very easy to make and will keep for about a week in the fridge.
Turkish Red Pepper Paste
- 660g red peppers
- 50g tomato purée
- ½ tsp salt
- 1 tsp cayenne pepper
- 30ml olive oil
Roast the peppers for about 30 minutes at 220ºC/gas 7 until charred & soft. Put in a bowl and cover with cling film, then leave until cool enough to peel. Remove the charred skins, stalks and seeds. Blitz the roasted peppers with the other ingredients in a blender. Store in a jar in the fridge until needed.
(Original recipe from Venice to Istanbul by Rick Stein, BBC Books, 2015.)
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