Turkish Red Pepper Paste Or Dip
Recipe: #26485
July 11, 2017
Categories: Dips, Spreads, Appetizers, Peppers, Mediterranean, Christmas, New Years, Potluck, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, Spicy, more
"I found a recipe that called for this paste. I did some searching to find the recipe. Voila!"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (233.9 g)
- Calories 312.5
- Total Fat - 0.5 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 7.7 mg
- Total Carbohydrate - 77.4 g
- Dietary Fiber - 3.2 g
- Sugars - 74.4 g
- Protein - 1.6 g
- Calcium - 12.5 mg
- Iron - 0.7 mg
- Vitamin C - 190.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Roast, broil or grill peppers.
Step 2
Put hot peppers into a paper bag to cool.
Step 3
Peel the skin and remove the seeds
Step 4
Quickly rinse to clean any leftover skin and seeds ,
Step 5
Using a processor or blender, pulse and mix until of smooth consistency
Step 6
Place the peppers in a pot, along with tomato paste and wine
Step 7
Stir constantly and cook over medium heat about 10-15 minutes or until it slightly thickens
Step 8
Stir in sugar and salt, cook another 5-10 minutes
Step 9
Store covered, in fridge.
Tips
No special items needed.
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