Turkish Red Pepper Paste

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 1
• 4 red capsicums
• 4 red chilies
• 40 ml water
• 1 teaspoon salt
• 1 teaspoon sugar
• 20 ml olive oil

Recipe

• 1 cut the capsicums into large chunks, discarding the seed core.
• 2 slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
• 3 place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
• 4 transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
• 5 keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
• 6 allow to cool then use as desired in turkish recipes or any time that you want a little "heat" in your cooking.
• 7 this mixture can be kept in a refrigerator or up to 1 week in a sealable container. or, it can be frozen in a small sealable plastic container.