The traditional Turkish way to prepare this paste calls for cooking the peppers and letting them sit in full sunlight until their color darkens. This contemporary version calls for using canned roasted red peppers instead, which are ready in minutes. The pepper paste is a good substitute for fresh red peppers, and it heightens both the color and flavor of rice dishes, soups and stews.
- 12 roasted red peppers (about 4 cans), drained, rinsed and coarsely chopped
- 2 Tbs. olive oil, plus additional for topping
- 1 tsp. salt
- Put the peppers into a large saucepan, and cook them, stirring often, over medium-high heat for 15 to 20 minutes, or until all the liquid evaporates and the pepper mixture thickens. Stir in the olive oil and salt, and continue cooking, stirring constantly, for 5 minutes more.
- Remove from the heat, and let the paste cool. Place the paste in a sterilized jar, pressing it down with the back of a spoon, and cover the top with drizzles of olive oil. Seal and refrigerate.
- Serving Size: makes 1 1/4 cups
- Calories: 30
- Carbohydrate Content: 3 g
- Fat Content: 1 g
- Sodium Content: 210 mg
- Sugar Content: 2 g