Red Pepper Paste

This recipe comes from a Turkish kitchen, and after I tried it, I have made it every week since.  I modified the Turkish recipe to be a bit milder for my white girl taste buds, but it still retains the depth of flavor found from the tomatoes and peppers in the original dish.  I recommend serving this on bread, alongside hummus, with rice, and on top of every savory dish you ever make. 


  • 3 red chili peppers (I use Fresno peppers)
  • 1 red bell pepper
  • 3 Tbsp. onion, minced
  • 1 Tbsp. garlic, minced
  • 2-3 Tbsp. olive oil
  • 1 can tomato paste
  • Salt and pepper to taste


  1. Preheat oven to 400°F
  2. Place peppers on a parchment paper-lined baking sheet
  3. Bake peppers until skin is blistered or blackened
    • This step can also be accomplished by heating the peppers over an open flame; I do not have the means to do this in my kitchen
  4. Once peppers are blackened, remove from heat and let rest for 3-5 minutes
  5. Remove seeds and mince peppers
  6. Combine peppers, onion, garlic, and spices in a mortar to grind together
  7. Heat the olive oil in a sauce pan on the stove
  8. Combine tomato paste and pepper mixture in olive oil
  9. Mix ingredients while they gently fry in the oil until fragrant and well-combined
  10. Serve and enjoy

2 thoughts on “Red Pepper Paste”

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