Biber Salcasi (Turkish Red Pepper Paste)
Biber Salcasi (Turkish Red Pepper Paste) - kvalifood.com
A concentrated pepper paste from southern Turkey – sweet red peppers cooked down, pureed, and reduced into a thick, spreadable paste. A staple in Turkish kitchens, used as a base for stews, soups, and egg dishes. The traditional method involves sun-drying for days; this stovetop version is faster.
Makes ca. 300 g
Ingredients
- 1.5 kg red sweet peppers (kapia preferred, or red bell peppers), deseeded and cut into chunks
- 3 small fresh red chillies, deseeded and finely chopped (omit for sweet/tatli version)
- 250 ml hot water
- 1.5 tsp fine sea salt
- 1 tbsp olive oil, for jar topping
Directions
Place pepper chunks and hot water in a large heavy-bottomed pan over medium heat. Cook for 25 minutes, stirring often and pressing the peppers down. They will soften and absorb most of the water.
Add the chopped chillies (if using). Continue cooking over medium-low heat for 10 minutes until fully soft and remaining moisture has evaporated. Cool 5 minutes.
Transfer to a food processor and blend until nearly smooth. Return the puree to the pan. Add salt. Cook over low heat for 30-35 minutes, stirring continuously to prevent scorching. The puree will reduce by roughly half into a thick paste that holds its shape on a spoon.
Spoon into a sterilized glass jar. Pour olive oil over the surface to create a seal. Close tightly. Cool to room temperature, then refrigerate. Use within 3 weeks, or freeze in ice cube trays for up to 9 months.
Notes
Kapia peppers produce a more concentrated paste than bell peppers. Bell peppers need longer reduction due to higher water content.
Stir constantly during the final 10 minutes – the paste scorches easily.
For the traditional sun-drying method: spread pureed, salted paste on a tray and dry in direct sun for 5-7 days, stirring twice daily.
See Also
Salsa Baladi (Egyptian Koshari Tomato Sauce)
