Paprika Hot Pepper Dip
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g hot peppers, reen, lon, medium hot
- 200 g tomato paste
- 5 large tomato (s)
- 1 bunch parsley, large, approx. 50 mm in diameter
- 1 bunch mint, large, approx. 50 mm in diameter
- 6 cloves garlic
- 200 ml olive oil, possibly more
- 4 medium onion (s)
- 700 g paprika paste (Tatli Biber), sweet
- 700 g paprika paste (Aci Biber), hot
- 2 tablespoon salt
Print Recipe
Pin Recipe Instructions
- All ingredients are available in a Turkish grocery store. The amount sounds huge, but is based on the large jars of paprika paste, each containing 700 g.
- Peel or clean the peppers, tomatoes, parsley, mint, garlic and onions and cut roughly so that they fit in an electric chopper. Mince the ingredients briefly one after the other until they can still be seen. Do not grind to a homogeneous pulp.
- Pour everything into a large bowl, mix with the remaining ingredients and let stand for an hour, stirring occasionally.
- If the paste appears too dry, add olive oil until the desired consistency is achieved. That can be several 100 ml.
- It is best to pour the finished paste into glasses. You will probably never get the red color out of plastic containers. The two 700 g jars of sweet and hot paprika paste would be a start, but you need around 3000 ml. I can`t say anything about the shelf life, but a year without refrigeration was not a problem.
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