Roasted sweet red peppers turned into a thick paste ready to use in recipes or as a condiment.
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Prep Time 30 minutesmins
Cook Time 30 minutesmins
Course Condiments & Sauces
Cuisine Turkish
Servings 300grams
Ingredients
1kglong sweet red peppers
1teaspoonsalt
Juice of 1 lemon
1tablespoonextra virgin olive oil
Instructions
Roast, grill or use a naked flame to blacken the skin of the red peppers. We like to place the peppers over our gas hob and slowly turn them to blacken the skin. The hob will need to be cleaned afterwards but we find this way creates the best, roasted flavour. If using an oven then heat the oven to 200°C and roast the peppers for 25 minutes turning halfway.
Once all the skin is blackened and blistered place the peppers on a tray to cool.
Once the peppers are cool enough to touch start peeling off as much skin as you can. You will get a better texture if you manage to remove all the skin.
Once fully peeled run the peppers under cold water to remove all black bits that might be remaining on the pepper.
Cut the peppers in half and remove the seeds and pith.
Place all the peppers in a blender and blend until you have a smooth consistency.
Transfer the blended peppers to a pan and bring to a gentle simmer over medium heat. You should use a lid here as the peppers will bubble up and splatter.
Simmer the peppers, stirring occasionally until they have a thick consistency, around 30 minutes.
Remove from the heat and add the remaining ingredients. 1 teaspoon salt, juice of 1 lemon and 1 tablespoon extra virgin olive oil. Thoroughly mix to combine everything then allow to cool before transferring to a sterilised jar.