Bell Pepper Paste
This is a homemade Syrian bell pepper paste recipe made with 3 kg of red bell peppers. They are washed, then roasted or dried either in the oven at 70–80°C with the fan on or on the stovetop over very low heat. Once dried but still slightly moist, they are ground, then coarse salt and a quarter cup of white vinegar or apple cider vinegar are added. The paste is stored in jars, and olive oil may be added on top. The video does not list oil as a main ingredient in the mixture, but rather as a preserving layer.
A homemade pepper paste used as a seasoning or cooking base.
Similar to a thick sweet pepper puree.
Cook the peppers down well so the paste becomes concentrated and smooth.
Ingredients
- 3 kg red bell peppers
- as stated by the chef coarse salt
- a quarter cup white vinegar or apple cider vinegar
- on top olive oil
Instructions
- Wash the red bell peppers in a colander with water without wasting water.
- Divide the bell peppers into two portions: one for the oven and one for the stovetop.
- For the oven portion, remove the seeds from the bell peppers and arrange them on a rack or on the oven rack inside the oven.
- Set the oven to 70–80°C and turn on the fan if the oven has one.
- For the stovetop portion, place the bell peppers in a pot over very low heat.
- Turn the bell peppers in the pot every five minutes until the water in them dries out.
- Once the bell peppers are cooked in the oven or on the stovetop, collect them in the pot with their liquid, without squeezing them.
- Leave the bell peppers in the pot over very low heat, stirring every five minutes, until the water in them dries out.
- When the mixture becomes thick and moist, with no water in the pot, add the salt and white vinegar or apple cider vinegar to the pot.
- Mix the bell peppers in the pot with the salt and vinegar until they absorb them.
- Grind the bell peppers after they have dried and thickened.
- Pack into clean jars, and olive oil may be placed on top after filling.