Turkish Pepper Paste (Biber Salcasi)

Name: Turkish Pepper Paste (Biber Salcasi)
Prep time: 5 min
Cook time: 20 min
Total time: 12 h 25 min
Yield: 18 ounces
Ingredients: 4 red bell peppers; 4 long red chiles; 2 tbsp lemon juice; 2 cloves garlic; 1 tsp kosher salt; 1 tbsp olive oil

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4.8

15 reviews

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Prep Time
5 mins
Cook Time
5 mins
Dehydrate in oven
12 hrs
Total Time
12 hrs 25 mins
Servings
18 ounces
Calories
17 kcal
Course
Condiments
Cuisine
Middle Eastern, Turkish

Turkish Pepper Paste (Biber Salcasi)

Chad Dorsey

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Turkish pepper paste, or biber salcasi, is a tasty red condiment made from sweet peppers. Make this recipe to use in your favorite dishes.

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Ingredients

Servings

4 red bell peppers or Turkish salcasi peppers
4 long red chiles (See Note 1)
2 tbsp lemon juice
2 cloves garlic
1 tsp kosher salt
1 tbsp olive oil

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Instructions

Preheat the oven or grill to 450°F. Remove seeds from chiles (unless using a jarred variety). Roast whole bell peppers and seeded chiles for 20 minutes on a baking sheet. Turn them over occasionally to char all sides. Remove from the oven or grill when the skins blister and are charred black. Transfer to a paper bag or leave on baking sheet covered with a kitchen towel to steam and cool down.
When cool enough to handle, remove the skins from peppers. Use knife to remove stems from bell peppers, then pull away and discard the seeds and membranes.
Rough chop the peppers and chiles and put into a food processor or high speed blender. Add the lemon juice, garlic and salt. Puree on high until a smooth paste forms.
Place the mixture in a baking dish and "dehydrate" in the oven until it thickens to a rich paste consistency, baking for 12+ hours at lowest setting, stirring often (See Note 2).
Transfer to a clean jar or container. Top with a tablespoon of olive oil to preserve freshness. Cover jar with lid and store the pepper paste in the refrigerator. Good for up to 7 days.

Notes

Another way is to cook it on low on the stovetop until it thickens and reduces to a thick paste. Be sure to stir often and keep a watchful eye so it doesn't scorch. You could also use a food dehydrator (follow factory directions).
You can find long red chiles in most Middle Eastern markets, known by the names Urfa biber or Isot pepper (they have a having a smoky, raisin like taste). Aci Kapya biber is another, or use jarred and canned varieties as pictured above.
Another way is to cook it on low on the stovetop until it thickens and reduces to a thick paste. Be sure to stir often and keep a watchful eye so it doesn't scorch. You could also use a food dehydrator (follow factory directions).

Nutrition Information

Show Details

Calories 17kcal (1%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 131mg (5%) Potassium 69mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 858IU (17%) Vitamin C 39mg (43%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 18ounces

Amount Per Serving

Calories 17 kcal

% Daily Value*

Calories	17kcal	1%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	131mg	5%
Potassium	69mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	858IU	17%
Vitamin C	39mg	43%
Calcium	3mg	0%
Iron	1mg	6%