Red pepper paste

October 7, 2013  •  Category:

Can anybody live without some kind of red pepper paste in the pantry? I know I can’t!!

  • 1 lb chili peppers or a combo of chili peppers and bell peppers (I used 3 and 3)
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 2 Tbsp coarse salt or sea salt
  1. Wash the peppers;  seed them. Place them on a cookie sheet and roast them in a 300F oven until dried-up, as long as it takes. 
  2. Purée in a processor or blender. Place the paste back in the oven to dry up some more if there is still liquid seeping out. When the paste is thick and firm, gather the paste and transfer it to a bowl; mix in the vinegar and salt. 
  3. Transfer to jars and pour a layer of olive oil on top. Keep in the fridge or in the freezer in small freezer bags to use individually as needed. 

NOTE: A fun and old-world method consists in stringing the peppers (after seeding them) and hanging them out in the sun to dry out for a couple of days. Then, once they are dried run them through the mixer to get a purée; add salt and mix to combine and store in the fridge in sealed jars with a layer of olive oil. 

IMG_6513 IMG_3740 Some of my mountain friends told me they would use the pepper leaves to roll, just like grape leaves. 


17 Comments  •  Comments Feed

  1. Rosa says:

    A great condiment!



  2. weavethousandflavors says:

    Hi Joumana, We all need a really good chili paste in the pantry! Thanks for sharing 🙂

    chow! Devaki @ weavethousandflavors

  3. Heidi Siu says:

    I also used to make hot chili paste. Other than olive oil, salt and garlic, I also added some vinegar and sugar to taste. With vinegar, you don’t need to freeze the paste. I bottled the paste and kept in the larder. They kept very well to the last drop.

  4. Belinda @zomppa says:

    Nope – cannot live without chili paste!!

  5. Ozlem's Turkish Tabl says:

    I feel the same, the hot red pepper paste is a major staple in my kitchen 🙂
    I was thinking of you as I recently posted Oruk, a version of baked kibbeh I suppose, from my hometown Antakya. We use walnuts in it and I think you make it with pinenuts? I would love to hear about your version if you don’t mind, here is the link to my post. Thank you in advance!

  6. Ozlem's Turkish Tabl says:

    My heartfelt thanks to you for stopping by and sharing your insight on our version of kibbeh, baked oruk – I greatly appreciate it. I love hearing similarities and variations in this glorious culinary heritage we share : ) My best wishes, Ozlem x

    • Joumana says:

      @Ozlem’s Turkish Table: My pleasure Ozlem, I personally deeply appreciate your efforts to bring forth your culture (and our cultural similarities) food, history and traditions combined; there is such richness there and so much to share. 🙂

  7. Oui, Chef says:

    Who knew it could be this easy?

  8. Adva says:

    Hello Joumana, I love your blog. Beautiful pictures and the recipes looks yummy! Thank you.
    One clarification for this recipe: do you cook/simmer the peppers before mashing them or not? or could it be done either way?

    • Joumana says:

      @Adva: I did not cook them, but I know that some folks do cook them prior to mashing them. There are half a dozen ways to prepare the paste, including drying it in the sun, which is supposed to be the best, mine method was just the fastest and the laziest 🙂

  9. Adva says:

    Thank you for the fast and kind response 🙂

  10. fahin says:


    i really love lebanese food. I ate lebanese food at El Read restaurant, Berlin Germany. I miss kubideh along with the red chili sauce so much. I used to live in Berlin, but now i am in Indonesia for good. I wonder if this recipe is the same recipe as the red chili sauce i tried there. do you know what it is? i would like to make it my own. Because it just amazingly delicious. or Is there any other red chili sauce’s recipe that you know? may i know the recipe?

    Thank you.

    • Joumana says:

      @fahin: kubideh sounds Persian. I am not sure what chili sauce you ate. Can you describe it in more details? There are lots of chili sauce or perhapds it was muhammara, of which I posted at least 2 different recipes.

  11. Rolfen says:

    I crushed some red chili with sea salt. Unfortunately they are way too salty. I put them in an air-tight jar. I figure that the high salt content will stop any spoilage. I think I’ll let them rest a bit, then get some more red chili and crush them and mix them with that to dilute the salt and have something that I can eat without my stomach churning from the saltiness.
    It is nice to mix spices with the the chili. Cardammon and allspice are interesting. Some ginger, lime, garlic, cumin seeds can also help.
    I would also add wine vinegar to get a chili sauce/marinade.
    I love scotch bonnet peppers, but unfortunately, here in Lebanon, you only get two varieties of chili: red and green. I’m not even sure it’s two varieties, or the same one but riper. Anyway the green chili tastes absolutely uninteresting. The red chili has some potential, if properly ripened and fresh.

  12. Amanda says:

    Which type of peppers works best for this? I can’t figure it out and I’ve tried like 3-4 varieties.

  13. Mechrefite says:

    I was recently given some Mild Hungarian Paprika Paste (ingredients 87% raw peppers, salt, modified starch, xantham gum, etc). Is this the same as your red pepper paste?

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