Is there anything better in the world than the sight and taste of the roasted sweet red bell peppers? I don’t think so. Unless you double or better yet triple the goodness and turn the roasted red bell peppers into a paste. This paste is a staple Turkish cooking condiment, and I am often asked at my cooking classes whether it is possible to substitute: unlike the tomato paste it is no readily available unless you have a Turkish store close to where you leave. Here is the best news of the season: you don’t need to substitute or (even more sadly) omit the red bell pepper paste because you can make your own! The summer is blooming, the peppers are cheap, and it’s just a matter of choosing a quiet day when you are at home and can give a bit of attention the peppers - only a bit because making the pepper paste is mostly hands-off.
Incredible Oven-Roasted Red Bell Pepper Paste
Roasted Red Pepper Salad: Great Pepper Work
Being a child of the Eastern European Terrain I got excited beyond limits when first introduced to a variety of vegetables and variety of a given single vegetable in Turkey. Last year in Sapanca a mind-boggling range of species and assorted operations that they could be subjected to was revealed to me. Late afternoon Zeliha Hanim would come back after a day of shopping with dozens of bags of fresh produce and we would be sorting them out, placing in the dedicated storage spots or processing them immediately. August was about the pepper work.
