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Red Pepper Paste

  • Makes 1½ cups
Red Pepper Paste

Turkish recipes often call for the country's distinctive red pepper or tomato puree. This is my version which is just as delicious. Use good quality sundried tomato paste for best results.


  • 4 red peppers
  • ½ cup sundried tomatoes (dried not in oil)
  • ½ onion, chopped
  • 4 cloves garlic, peeled
  • 2 tblsp olive oil
  • salt and pepper to season


  1. Cut the peppers into 4 equal pieces and place skin side up on a foil-lined tray. Grill until blackened. Cool and then peel.
  2. Put the peppers into a food processor with the sundried tomatoes , onion and garlic and process until smooth. Pour the oil in slowly down the feed tube so that it is incorporated into the paste. Season with salt and pepper. Keep refrigerated
  3. Use as a spread or dip.

Cooks Tips

- You can add 1-2 tablespoons chopped fresh dill or 1-2 tablespoons of chopped fresh basil.

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