Red Pepper Paste
1 hr 30 min + cooling
Makes several 200–250 ml jars
A deep-coloured Turkish condiment made by cooking, straining and blending sweet capia peppers, then simmering until thick and shelf-stable.
| prepWash and sterilize jars and lids by boiling in hot water | |||||||||
| 3 kg sweet capia peppers | Wash, destem, deseed, cut peppers into 4–6 pieces | Cook in batches until soft, 20–30 min per batch | Strain, process in batches, strain through coarse sieve | Blend with hand blender until smooth | Simmer, stirring frequently, 45 min until thick | Add salt, taste, adjust seasoning | Pour hot into sterilized jars, seal, invert to cool | Check lids next day; store cool & dry | Top with olive oil after opening (optional) |
| 240 ml water (or a little more) | |||||||||
| 1–1½ tbsp salt | |||||||||
| olive oil (optional, for topping after opening) | |||||||||
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