Turkish Red Pepper Paste Or Dip

10
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"I found a recipe that called for this paste. I did some searching to find the recipe. Voila!"

Original recipe yields 10 servings
OK

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 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 & Variations


No special items needed.

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