Turkish Red Pepper Paste (Biber Salcasi)
A vibrant and versatile Turkish condiment made from concentrated red peppers, perfect for enhancing soups, stews, and grilled dishes.
Servings: 16
Instructions
- Cut the peppers into chunks and remove the seeds and membranes.
- Place peppers in a pot, fill halfway with water, bring to a boil, and cook for 1 hour until soft.
- Drain the water, return peppers to the pot, and blend until smooth with an immersion blender.
- Add 2 tablespoons kosher salt, and simmer on medium heat for2 to 3 hours, stirring constantly until the mixture is very thick.
- Transfer to a clean jar, top with olive oil, seal, and refrigerate.
Video
Notes
Traditionally this recipe is made with Kapya pepper which is a sweet long red pepper. However, if Kapya pepper isn't available, red bell peppers will do just fine.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.004g | Sodium: 874mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1.775IU | Vitamin C: 73mg | Calcium: 5mg | Iron: 0.3mg