Turkish Red Pepper Paste (Biber Salçası)
A concentrated, umami-rich condiment made from roasted red bell peppers and chili peppers, reduced until silky and deeply flavored. This Turkish staple features a bright, slightly sweet pepper base balanced by heat and salt, with a touch of olive oil for richness. Serve as a spread on bread, a base for soups and stews, or a dip with vegetables. This version emphasizes slow reduction to concentrate natural sugars and develop complex flavor, yielding a shelf-stable paste perfect for pantry staples.
Ingredients
- 6 firm red bell peppers, trimmed, seeds removed, cut into 1 1/2-inch chunksjarred roasted red peppersequal weighttime-saving
adds convenience, removes cooking step
- 1 ½ cups hot water
- 3 small red chili peppers, trimmed, seeds removed, finely chopped
- 2 teaspoons kosher salt
- 1 tablespoon extra virgin olive oil
Instructions
- 1
Place bell peppers and hot water in a large Dutch oven over medium heat.
- 2
Cook for 25 minutes, stirring often and gently pressing peppers to break them apart.
- 3
Add chili peppers and continue cooking over medium-low heat for 10 minutes until peppers are fully softened and moisture has evaporated.
- 4
Cool for 5 minutes, then transfer to a food processor and process until almost smooth, leaving some texture if desired.
- 5
Return puréed peppers to pot with salt and cook over low heat for 30-35 minutes, stirring continuously.
- 6
Cook until juices have evaporated and paste has reduced by half and thickened.
- 7
Pour into a clean glass jar, press down gently, and top with olive oil.
- 8
Cool completely, seal, and refrigerate.
Tips
Stir continuously during the final reduction to prevent the paste from sticking and burning on the bottom of the pot.
Use firm, ripe red peppers at peak ripeness for the best flavor and color in your finished paste.
Leave a little texture in the purée rather than making it completely smooth for a more rustic, traditional result.
Good to Know
Refrigerate in a sealed glass jar for up to 3 weeks. The olive oil layer on top acts as a natural preservative.
Make up to 3 weeks in advance. Prepare without the top layer of olive oil, add it fresh before serving or storing for longest shelf life.
Spread on crusty bread, use as a base for Turkish meatballs, swirl into soups, serve as a dip with fresh vegetables, or mix into yogurt for a sauce.
Common Mistakes
Skip stirring during final reduction to avoid burning and creating bitter flavors.
Use medium heat in initial stage rather than high heat to allow peppers to soften and absorb liquid properly.
Cool completely before sealing the jar to avoid condensation and mold growth.
Substitutions
adds convenience, removes cooking step
FAQ
Can I make this paste less spicy?
Yes, reduce or omit the chili peppers entirely. You can also remove the seeds and white pith from the chilis before adding them, as these contain the most capsaicin heat.
What if my paste is too thick or too thin?
Extend the final reduction time for thicker paste, or add water during the initial cooking for thinner consistency. The paste thickens as it cools, so account for this.
How long can I keep the paste if I freeze it?
Frozen in an airtight container, the paste will keep for up to 6 months. Thaw in the refrigerator before using and refresh with a drizzle of olive oil.