Pastes & Sauces

Turkish Red Pepper Paste

Makes about 175g

• 4 red capsicums
• 1 – 4 medium-hot red chillies
• 4 tablespoons extra virgin olive oil
• 1 teaspoon caster sugar
• 1 teaspoon sea salt

Cut the capsicums in half and remove and discard. Chop into quarters

Cut the chillies in half, scape away and discard the seeds.

Place the capsicums, chillies, 3 tablespoons of water, oil, sugar and salt into a food processor and process until smooth.

Transfer the mixture to a medium saucepan and simmer gently for 1 hour to reduce to a thick paste. Stir it from time to time so it does not stick and burn on the bottom.

Allow to cool, then spoon into a clean container and store in the fridge for up to a week, or freeze to keep it longer.