How to Make and Use Red Pepper Paste: A Flavorful Turkish, Armenian, and Middle Eastern Staple

Red pepper paste, a concentrated mixture of hot and sweet red peppers, salt, olive oil, and sometimes vinegar, is an essential ingredient in many Turkish, Armenian, and Middle Eastern dishes. Known for its smoky, slightly sweet, and spicy flavor, it can enhance everything from grilled meats and vegetables to soups, stews, and pasta sauces. Whether store-bought or homemade, red pepper paste is a versatile condiment that brings an unforgettable depth of flavor to a variety of dishes. In this article, we’ll explore how to make your own red pepper paste and offer suggestions for using it to transform your meals.

What is Red Pepper Paste?

Red pepper paste, also known as Biber Salçası in Turkish, is made by reducing red peppers into a thick, flavorful paste that can be used as a seasoning or flavor base. This vibrant condiment is widely used in Middle Eastern and Mediterranean cuisine, especially in Turkey, Armenia, and Lebanon. While it can be purchased at most Middle Eastern markets, making it at home allows for greater control over the spice level and the overall flavor profile. By using fresh red peppers, chili peppers, and salt, you can create a custom version that suits your taste preferences, whether you like it mild or extra spicy.

How to Make Red Pepper Paste at Home

Making homemade red pepper paste is easier than you might think. Here’s a step-by-step guide to creating your own flavorful paste using the stovetop method. If you prefer a more traditional technique, you can also dry your peppers in the sun or in the oven.

Ingredients:

• 8-10 ripe red bell peppers (or red chili peppers for a spicier paste)
• 2-3 small red chili peppers (optional, for added heat)
• 2 teaspoons of pickling salt (kosher salt is a good alternative)
• 1 tablespoon of vinegar (white or apple cider vinegar)
• 2 tablespoons of extra virgin olive oil

Instructions:

1. Prepare the Peppers: Start by washing the red bell peppers and chili peppers. Cut them in half lengthwise and remove the seeds. If you prefer a spicier paste, you can leave some of the seeds from the chili peppers.
2. Cook the Peppers: Place the peppers in a large pot and add enough water to cover them halfway. Simmer the peppers over low heat for about 60 minutes until they become soft. Drain any excess water and set the peppers aside.
3. Puree the Peppers: Using a food mill, grind the peppers into a smooth paste. A hand mill is ideal because it helps separate the skins from the pulp, ensuring a bright and smooth paste. If you don’t have a food mill, a food processor can work, but be sure to strain out the skins later.
4. Cook the Paste: Return the pepper puree to the pot and cook it over low heat. Stir frequently and watch carefully to prevent burning. Continue cooking until the mixture thickens into a paste-like consistency. This step helps concentrate the flavors and reduces excess moisture.
5. Season and Store: Once the paste has reached the desired thickness, season it with pickling salt and vinegar. Taste the paste and adjust the seasoning if needed. Let the paste cool before transferring it to sterilized jars. Drizzle a little olive oil over the top to preserve the paste’s freshness.

Creative Ways to Use Red Pepper Paste

Once you’ve made or purchased your red pepper paste, the possibilities for incorporating it into your meals are endless. Here are a few ideas to get you started:

Vegetarian Dishes: A perfect addition to Lebanese green peppers moussaka or pepper Muhammara spread.

Egg Dishes: Turkish spinach and eggs (Yumurtalı Ispanak) is a popular dish where red pepper paste adds a savory and spicy depth to the eggs and spinach mixture.

Grilled Vegetables: Smother grilled potatoes, zucchini, or eggplant with red pepper paste for an extra burst of flavor. It pairs beautifully with smoky, charred vegetables.

Marinades for Grilled Meats: Red pepper paste is an excellent marinade for meats like chicken, lamb, and beef. It’s especially delicious on kebabs, sheesh tawook (grilled chicken), shawarma, and kafta kababs. Just mix the paste with olive oil and your choice of spices, and let the meat marinate for several hours before grilling.

Soups and Stews: A spoonful of red pepper paste can transform a simple soup or stew. Try adding it to lentil soups, chicken stews, or vegetable broths for an added layer of complexity and heat.

Pasta Sauces: Mix red pepper paste into tomato-based pasta sauces to give them a smoky, rich depth. It works well in both vegetarian and meaty pasta dishes.

Bread Spread: Smear red pepper paste on Lebanese or pita bread and grill for a simple yet delicious side dish to accompany meats or salads.

Turkish Kisir (Bulgur Salad): Add a spoonful of red pepper paste to kisir, a Turkish bulgur salad, to enhance the flavors and give it a slightly spicy kick.