Turkish Red Pepper Paste Food

TURKISH RED PEPPER PASTE

Steps:

• Cut the capsicums into large chunks, discarding the seed core.
• Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
• Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
• Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
• Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
• Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
• This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.

TURKISH MUHAMMARA (RED PEPPER AND WALNUT SAUCE)

Steps:

• Combine bell peppers, walnuts, breadcrumbs, and spices in the container of a food processor or blender. Process to combine. Add tomato paste, pomegranate molasses, lemon, and process until smooth. Add roasted pepper puree and process again. Add sugar and salt. Then gradually add the olive oil. Spoon into a small bowl and garnish with chopped parsley. Chill until ready to serve.

BIBER SALçASı

Steps:

• Carefully remove the seeds and stems from the peppers and wash them with plenty of water.
• Drain and cut into large pieces.
• Sprinkle them with a small amount of rock salt and place them in a pot with a lid.
• Barely cover them with water.
• Cook covered over medium heat for about 20 minutes.
• Drain the peppers.
• Keeping the peppers in the colander, crush them first by hand to get rid of as much water as possible.
• Then crush them in a mortar using a pestle until getting a paste by gradually adding the remaining rock salt while crushing them.
• Then spread this preparation on a large baking sheet.
• Two options for drying:- Expose the crushed peppers under the sun for about a week while stirring them with a wooden spoon 2 times a day.- Place the crushed peppers in an oven at 90 F (30°C) for 24 hours.
• Sterilize 3 glass jars of ½ cup (100 ml) each.
• Distribute the paste in the 3 jars, spread oil on the surface of the paste and close the jars tightly.
• Turn the jars over and place them on the lid and leave them there for about 8 hours.
• Turn them over again and store them in a dry place away from heat.
• After opening a jar of biber salçası, keep it in the refrigerator for a month, with the lid tightly closed.

TURKISH-STYLE TOMATO AND RED-PEPPER SPREAD

Steps:

• Mince and mash garlic to a paste with 1 teaspoon salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt.