Red pepper paste

Red pepper paste

By
From
New Middle Eastern Food
Makes
250 ml
Photographer
Mark Roper

This intensely flavoured, versatile paste is especially popular in the North of Syria. It is often spread onto savoury breads and pastries, added to dips, soups and stews or used to flavour marinades. All varieties of red capsicum can be used—hot and sweet.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. In a food processor, put 4 seeded, scraped and roughly chopped large red capsicums and 2 seeded, scraped and roughly chopped red bullet chillies, and purée to a smooth paste. Tip the paste into a large heavy-based frying pan and add 1 teaspoon salt and 1 teaspoon sugar. Bring to the boil, then lower the heat and simmer for 40–45 minutes, stirring from time to time to make sure it doesn’t catch and burn.
  2. Preheat the oven to its lowest temperature. Scrape the paste into a large, shallow baking tray and spread out evenly. Place in the oven for 5–6 hours, or overnight, until it dries to a very thick consistency. Remove from the oven and leave to cool. Spoon into sterilised jars and pour on a film of olive oil. Seal and store in the fridge or freezer.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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