* Exported from MasterCook *
Useful Turkish Pepper Paste - Biber Salcasi
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces red bell peppers
1 teaspoon salt
2 hot red chili peppers -- but not too hot, stalks and seeds removed
Roast the red peppers in a hot oven for about 20 minutes, or until the
skin blisters. Let them cool for a minute before popping them in a plastic
bag or some plastic wrap - after 5-10 minutes, the skin should just flake
off.
Remove the stalks and seeds and put the peppers in the blender with the
chilies and the salt. Scoop the resulting puree into a shallow oven tray
and put it back in the oven, this time on a very low heat so that any
excess water can evaporate; say about 30 minutes.
This latter is, of course, in place of sun-drying; if you leave in an area
where you are able to sun-dry this paste for an hour or so - well, good
for you.
Store the paste in a sterilized jar in the fridge; a thin layer of olive
oil on top will prolong its life considerably.
Makes 1 quart/4 cups (16 one-quarter cup servings)
AuthorNote: This is another of those things that any vegetable lover will
enjoy having in their fridge. It is great with pizza, sandwiches, salad
dressings, as a dip, as a sauce with grilled vegetables... Peppers are
super good for the skin, and are full of vitamins A and C. Most
importantly, there is no reason at all why tomatoes should get all the
sauce action.
In Turkey, there are two varieties of this 'salcasi'; 'aci', which is hot,
and 'tatli' which is sweet. The recipe below inclines towards the sweet,
but obviously you can spice things up as much as you like.
Cuisine:
"Turkish"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"1 quart"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 149 Calories; 1g Fat (5.0% calories
from fat); 5g Protein; 35g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 2146mg Sodium. Exchanges: 6 Vegetable.
Nutr. Assoc. : 0 0 0
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