The Back Yard Lemon Tree

Biber Salçası (Turkish red pepper paste) is widely used in Turkish cooking in much the same way you would use tomato paste. Traditionally the peppers are sun dried before being ground into a paste. This simplified, homemade version of biber salçası comes from Ozlem Warren’s brilliant new cookbook Sebze. Red bell peppers are slowly simmered in water until the liquid is absorbed and then ground into a paste.

For quite a few years I have made this Spanish sofrito from the Moro Cookbook, to stash in the freezer and use as extra flavor bombs when needed in soups, casseroles and paellas. Biber salçası can be used in much the same way, but has a much more delicate flavor and a much broader range of uses. You can use this pepper paste in dips, lentil and bean stews, risottos, soups and sauces. However the thing I use it for the most for is as a sandwich spread – It pairs beautifully with goats cheese, makes epic cheese toasties and elevates my favorite sandwich of fried tempeh, avocado and lettuce. I’m hard pressed to think of a sandwich that it would not make better. It’s rapidly become a must have in my kitchen and when ever I see some cheap red peppers I snap them up to make this paste.

Biber Salçası – Homemade Turkish Pepper Paste

Adapted from Sebze by Ozlem Warren

• 6 firm red (bell) peppers (seeded and chopped into 4cm pieces)
• 370 mls (1 1/2 cups) hot water
• 3 or more red chilli peppers (depending on heat desired) de-seed and finely chop chilli
• 1 1/2 teaspoons sea salt
• 1 tablespoons olive oil
• You will need a 350ml glass jar with a tight seal

1. Sterilize your glass jar by washing well in soapy water and rinsing. Then place in cold oven upside down on a baking tray and heat oven to 110 C (230F) leave in oven for 20 minutes.
   
2. Add chopped peppers and hot water to a wide heavy pan. Cook peppers over medium heat, stirring frequently for about 25 minutes. Press down on the peppers as you stir and turn them so they begin to break apart and soften and most of the liquid is absorbed.
3. Add finely chopped chilli peppers. Cook on a medium low heat for another 10 minutes until the peppers are cooked and moisture evaporated.
4. Leave to cool for about 5 minutes. Then process peppers to almost smooth, but still slightly textured paste.
5. Return peppers to the pan, season with salt and cook paste slowly over a low heat. Stir continuously so it doesn’t burn, until the juices have evaporated and the paste has darkened and reduced by half. (About 30-35 minutes) Remove from heat.
6. Spoon paste into prepared, sterilized jar. Gently push down and shake into jar. Top paste with olive oil and seal.
7. When paste has cooled. Keep paste in refrigerator and use within 2-3 weeks or freeze in small blocks to add to stews and soups later.