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.