* Exported from MasterCook *
Jan's Turkish Red Pepper Paste - 0 pts
Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 red bell peppers -- capsicums
4 red chilies
1/8 cup water -- 2 tablespons and 2 teaspooons
1 teaspoon salt
1 teaspoon sugar
1 1/3 tablespoons olive oil -- 1 tablespoon and 1 teaspoon`
Cut the bell peppers into large chunks, discarding the seed core.
Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
Place the bell peppers, chillies, water, salt, sugar and olive oil in a food processor until smooth.
Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic.
Makes about 1 3/4 cup (28 one-tablespoon servings)
AuthorNote: For use in Turkish cooking, or anything that requires a little 'heat'.
Description:
"0 pts NOT PointsPlus"
Cuisine:
"Turkish"
Source:
"Jan-Luvs2Cook @ Food dot com"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"1 3/4 cups"
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Per Serving (excluding unknown items): 14 Calories; 1g Fat (39.6% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 77mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
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