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5.0 from 3 votes

Biber Salçası

Tatlı biber salçası, sweet pepper paste and acı biber salçası, hot pepper paste, are the two most used condiments in Turkey.

Prep Time
1 hr
Cook Time
mins
Rest Time
8 d
Total Time
1 hr 20 mins
Servings: 3 (½ cup / 100 ml) jars
Course: Condiments
Cuisine: Middle Eastern , Turkish , Vegan

Ingredients

  • 10 lb kapia peppers (or bull's horn peppers)
  • 1 lb red hot peppers (optional)
  • 4 tablespoons rock salt
  • 1 cup olive oil (or sunflower oil)
Equipment
  • Colander
  • Mortar and pestle

Instructions

    Cup of Yum
  1. Carefully remove the seeds and stems from the peppers and wash them with plenty of water.
  2. Drain and cut into large pieces.
  3. Sprinkle them with a small amount of rock salt and place them in a pot with a lid.
  4. Barely cover them with water.
  5. Cook covered over medium heat for about 20 minutes.
  6. Drain the peppers.
  7. Keeping the peppers in the colander, crush them first by hand to get rid of as much water as possible.
  8. Then crush them in a mortar using a pestle until getting a paste by gradually adding the remaining rock salt while crushing them.
  9. Then spread this preparation on a large baking sheet.
  10. 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.
  11. Sterilize 3 glass jars of ½ cup (100 ml) each.
  12. Distribute the paste in the 3 jars, spread oil on the surface of the paste and close the jars tightly.
  13. Turn the jars over and place them on the lid and leave them there for about 8 hours.
  14. Turn them over again and store them in a dry place away from heat.
  15. After opening a jar of biber salçası, keep it in the refrigerator for a month, with the lid tightly closed.