Turkish Red Pepper Paste Recipe

In Dairy-free, Food Around The World, Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

bowl of homemade turkish red pepper paste or ajvar

One of my favorite things about learning to make food from around the world are the bonus lessons that accompany good, wholesome, authentic dishes. Part of the magic that happens when you create a recipe from scratch is the specific flavors that come through during the cooking process.

I have found that keeping a dish as authentic as possible, including made-from-scratch pastes and sauces, is a big part of that magic.

red peppers ingredients for ajvar

Recently, I was doing a bit of recipe testing for my book and decided to make a soup called “Tlavhe.” It’s a traditional “Siryoyo” red lentil soup from my friend, Suheyla, who is a master at creating the yum factor in every dish she makes. The thing loved most about this recipe is the homemade red pepper paste that goes into giving this soup a slight kick of heat and a big burst of flavor.

Although you can purchase the pepper paste in a Middle Eastern grocery store, I prefer to keep the recipe as close to its original form as possible since that is part of what sets it apart from any other lentil soup recipe you will find.

Best of all, you can use this red pepper paste in many different recipes so you can spread out the fun with your own homemade paste all week long.

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Print Recipe
Turkish Red Pepper Paste Recipe Yum
A quick and flavorful way to make homemade red pepper paste to flavor soups, stews, stir-frys, and endless dishes that require a little heat.
Prep Time 5 minutes
Cook Time 30 minutes
Prep Time 5 minutes
Cook Time 30 minutes
  1. Cut the top off of peppers, discarding the stems and seeds. Cut peppers into large chunks. (I used red chili peppers here, but the original recipe calls for Haperino peppers. Either pepper will work fine.)
  2. Turning food processor on, add in in peppers, oil, sugar, salt, and water. Blend until pureed.
  3. Pour puree into a non-stick pan and simmer on medium-low heat (stirring often) for 30 minutes or until the liquid has cooked off and a paste has formed.
  4. Transfer to a bowl to cool before storing in the refrigerator for up to one week.
Recipe Notes

Recipe by Suheyla Kerkinni for www.culinarybutterfly.com

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