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.
While testing recipes for my book, and learned to make a soup called
Although you can purchase pepper paste in a Middle Eastern grocery store, nothing compares to the dramatic flavor achieved from freshly made pepper paste. I also prefer to keep the recipe as close to its original form as
Best of all, you can enjoy this red pepper paste in
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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|Prep Time||5 minutes|
|Cook Time||30 minutes|
- 3 large red bell peppers
- 1 large Haperino or chili pepper
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon sea salt
- Add the red peppers, Haperino peppers, oil, sugar, and salt in a food processor and blend on high until pureed.
- Pour the puree into a non-stick pan and simmer on medium-low heat (stirring often) for 20 to 30 minutes or until the liquid has cooked off and paste has formed.
- Transfer the paste to an airtight container and store in the refrigerator for up to one week.
Recipe by Suheyla Kerkinni for www.culinarybutterfly.com