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Turkish Red Pepper Paste

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)2405.154
Carbohydrates (g)4.5908
Total fats (g)270.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the capsicums into large chunks, discarding the seed core. | 2. Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems. | 3. Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth. | 4. 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. | 5. Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan. | 6. Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking. | 7. 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 container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red capsicum 4 - - - -
    red chilies 4 - - - -
    water 40 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    olive oil 20 2386.8 0.0 0.0 270.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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