Tatlı Biber Salçası (Sweet Red Bell pepper Paste) is a traditional Turkish recipe for a classic sauce made from cooked red bell peppers seasoned with salt. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Sweet Red Bell pepper Paste (Tatlı Biber Salçası).
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Ingredients:
3kg sweet red bell peppers (choose ones that are large and dark-fleshed)
1 tsp of salt
Olive oil to prevent mould
Method:
Wash the bell peppers then slice in half lengthways, removing the stems and seeds.
Place the peppers in a deep pan, add 250ml of water, and boil over medium heat. Cook for about 30-45 minutes, or until softened.
Turn the peppers into a colander and allow to drain into your sink for an hour.
At this point peel off the skin as best as you can (no need to be overly particular about this).
Transfer the bell pepper flesh to a food processor and pulse to chop, then render to a coarse purée.
Transfer to a pan, add salt, and cook over medium heat for 30-45 minutes, stirring frequently to prevent sticking. Also, only partially cover the pan, leaving the lid slightly ajar to prevent splattering.
Before turning off the heat, blend the mixture thoroughly with a hand blender until it reaches a smooth sauce-like consistency.
Continue boiling for a further 10 minutes then ladle into sterilized and warm jars.
Allow to cool until lukewarm then pour oil over the top, covering it completely. Secure with air-tight lids.
Once cooled, store in your refrigerator.
The paste is now ready to use as a flavouring, a sauce or as a breakfast condiment.
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