Biber Salçası (Turkish Red Pepper Paste) is a traditional Turkish recipe, for a classic salad or relish of chopped tomatoes and chillies with herbs in a red pepper paste and tomato purée base. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Turkish Red Pepper Paste (Biber Salçası).
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This chilli sauce is traditionally made by drying the bell peppers in the sun for several days. But that’s not always possible or practical. This is a restaurant shortcut method for preparing the paste at home.
Ingredients:
6 firm red bell peppers, trimmed, seeds removed, and cut into 3cm chunks
360ml hot water
3 small red chillies, trimmed, seeds removed, and finely chopped (add more if you like it spicier)
2 tsp sea salt
1 tbsp extra-virgin olive oil
Method:
Combine the bell peppers and hot water in a heavy-based pan over medium heat. Cook, stirring frequently, for 25 minutes. Gently pressing and turning the peppers as you stir. They will start to break apart and soften and most of the liquid will be absorbed.
At this point add the chillies and keep on stirring and cooking over a medium-low heat for another 10 minutes. By the end of this time the peppers will be cooked and the moisture evaporated. Turn off the heat and set aside to cool for 5 minutes.
Transfer the cooked bell pepper and chilli mixture to the bowl of a food processor. Process the mixture until almost a smooth purée (but with a little texture remaining).
Return the puree to the original pan, season with salt then cook over low heat for a further 30–35 minutes, stirring continuously so the purée doesn’t burn, until the juices have evaporated. The purée will shrink by half and turn into a soft paste. Remove from the heat.
Pour the paste into a cleaned and sterilized glass jar that’s been warmed in an oven, gently pushing it down and shaking it a little to settle. Top with the extra virgin olive oil to exclude the air and seal with a lid.
Allow to cool, then store your prepared pepper paste in the refrigerator where it will keep for up to 3 weeks.
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