Biber Salçası
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr
-
Cook Time
20 mins
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Rest Time
8 d
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Total Time
1 hr 20 mins
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Servings
3 (½ cup / 100 ml) jars
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Course
Condiments
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Cuisine
Middle Eastern, Turkish, Vegan
Biber Salçası
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Tatlı biber salçası, sweet pepper paste and acı biber salçası, hot pepper paste, are the two most used condiments in Turkey.
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Ingredients
- 10 lb kapia peppers (or bull's horn peppers)
- 1 lb red chili pepper optional
- 4 tablespoons rock salt
- 1 cup olive oil (or sunflower oil)
Equipment
- Colander
- Mortar and pestle
Instructions
- Carefully remove the seeds and stems from the peppers and wash them with plenty of water.
- Drain and cut into large pieces.
- Sprinkle them with a small amount of rock salt and place them in a pot with a lid.
- Barely cover them with water.
- Cook covered over medium heat for about 20 minutes.
- Drain the peppers.
- Keeping the peppers in the colander, crush them first by hand to get rid of as much water as possible.
- Then crush them in a mortar using a pestle until getting a paste by gradually adding the remaining rock salt while crushing them.
- Then spread this preparation on a large baking sheet.
- Two options for drying:- Expose the crushed peppers under the sun for about a week while stirring them with a wooden spoon 2 times a day.- Place the crushed peppers in an oven at 90 F (30°C) for 24 hours.
- Sterilize 3 glass jars of ½ cup (100 ml) each.
- Distribute the paste in the 3 jars, spread oil on the surface of the paste and close the jars tightly.
- Turn the jars over and place them on the lid and leave them there for about 8 hours.
- Turn them over again and store them in a dry place away from heat.
- After opening a jar of biber salçası, keep it in the refrigerator for a month, with the lid tightly closed.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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