Biber Salçası (Turkish Hot Pepper Paste)
Sun-ripened red peppers reduce slowly into a deep, smoky-sweet paste with a slow burn.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Biber salçası is a staple of Turkish cooking, made by roasting and slow-simmering red bell and hot peppers until they concentrate into a thick, rust-colored paste. Salt and sun (or a low oven) draw out moisture while deepening flavor into something smoky, tangy, and intensely peppery. Use it to flavor stews, rice, and kebabs, or spread it thin on flatbread.
Ingredients
- 4 pounds red bell peppers, stemmed and seeded
- 1 pound hot red peppers (such as Turkish sivri or cayenne), stemmed and seeded
- 2 tablespoons salt
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
Method
-
Rinse the red bell peppers and hot peppers, pat dry, and remove stems, seeds, and ribs.
-
Cut the peppers into rough chunks and pulse in a food processor in batches until coarsely ground to a chunky puree.
-
Transfer the pureed peppers to a wide, heavy pot, stir in the salt, and bring to a simmer over medium heat.
-
Reduce heat to low and simmer uncovered, stirring often to prevent scorching, until the mixture thickens into a loose paste.
-
Spread the thickened paste in a thin, even layer across two large rimmed baking sheets lined with parchment.
-
Place the sheets in direct sun or a very low oven (around 170°F) with the oven door slightly ajar, stirring and scraping the edges every hour to redistribute moisture evenly.
-
Continue drying until the paste turns deep brick-red, loses most of its surface moisture, and holds a thick, jam-like consistency when scooped.
-
Stir in the olive oil and lemon juice until fully incorporated and glossy.
-
Pack the paste into clean glass jars, pressing out air pockets, and top each with a thin film of olive oil to seal the surface.
-
Cover and refrigerate; the paste keeps for several months and can also be frozen in small portions for longer storage.
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Biber Salçası (Turkish Hot Pepper Paste)
Biber salçası is a staple of Turkish cooking, made by roasting and slow-simmering red bell and hot peppers until they concentrate into a thick, rust-colored paste. Salt and sun (or a low oven) draw out moisture while deepening flavor into something smoky, tangy, and intensely peppery. Use it to flavor stews, rice, and kebabs, or spread it thin on flatbread.
Make ahead 16 oz 20 cal
Ingredients
- 4 pounds red bell peppers, stemmed and seeded
- 1 pound hot red peppers (such as Turkish sivri or cayenne), stemmed and seeded
- 2 tablespoons salt
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
Method
- 1
Rinse the red bell peppers and hot peppers, pat dry, and remove stems, seeds, and ribs.
- 2
Cut the peppers into rough chunks and pulse in a food processor in batches until coarsely ground to a chunky puree.
- 3
Transfer the pureed peppers to a wide, heavy pot, stir in the salt, and bring to a simmer over medium heat.
- 4
Reduce heat to low and simmer uncovered, stirring often to prevent scorching, until the mixture thickens into a loose paste.
- 5
Spread the thickened paste in a thin, even layer across two large rimmed baking sheets lined with parchment.
- 6
Place the sheets in direct sun or a very low oven (around 170°F) with the oven door slightly ajar, stirring and scraping the edges every hour to redistribute moisture evenly.
- 7
Continue drying until the paste turns deep brick-red, loses most of its surface moisture, and holds a thick, jam-like consistency when scooped.
- 8
Stir in the olive oil and lemon juice until fully incorporated and glossy.
- 9
Pack the paste into clean glass jars, pressing out air pockets, and top each with a thin film of olive oil to seal the surface.
- 10
Cover and refrigerate; the paste keeps for several months and can also be frozen in small portions for longer storage.