Biber Salçası - Turkish Red Pepper Paste

5 from 1 vote

Biber Salçası is a rich, peppery, and deeply red Turkish condiment made from fresh red peppers.

Prep Time5

Cook Time1 10

Total Time1 15

Course: Main Course, Sauce, Soup

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: portions

Calories: 33kcal

Wash the red bell peppers and remove stems and seeds. Cut into chunks (about 1½-2 inches / 4-5 cm). Wash and seed the chillies if using.
In a wide, heavy pan, add the pepper chunks and hot water.
Cook over medium heat, stirring often, pressing gently so peppers break down, until they soften and most of the liquid is absorbed (about 25 minutes in my experience).
If using, add the chopped chillies and continue over medium-low heat for another 8-12 minutes until the chillies are cooked and moisture has mostly evaporated.
Drain any extra liquid. Let the mixture cool slightly, then transfer it into a food processor or blender, and process until it becomes an almost smooth purée. Leaving a little texture is fine if you like.
Return the purée to the pan and add the salt. Over low heat, stir continuously so it does not stick or burn.
Cook until it thickens and reduces roughly by half, and the paste darkens slightly. This takes about 60-75 minutes, depending on volume.
While still warm, spoon the paste into a clean, sterilised glass jar. Top with a thin layer of olive oil all over the surface to help preserve it.
Seal the jar and let it cool. Then store in the fridge.

Use fresh, firm red peppers. Soft or nearly ripe ones will give more moisture to reduce and make the process longer.
Adjust the heat of red pepper paste to your liking; remove seeds from chillies and/or reduce the number of chillies (or skip entirely) for a milder paste.
Wear kitchen gloves if handling a lot of chillies—pepper oils linger.
Sterilise your jars and lids properly to avoid spoilage; wash in hot soapy water, rinse well and dry, or place in a low oven for some minutes.
Always top the jar with olive oil so the paste stays sealed from air. This helps extend shelf life.
Use a clean spoon every time you scoop from the jar. Contaminated utensils shorten shelf life.
If you see mould or an off smell, discard the batch. Even a small spot of mould can mean the whole jar is compromised.
You can make larger batches in summer when peppers are abundant and cheaper, then store smaller jars through the year.