Other
Red Pepper Paste
Red peppers cooked down, or pounded, into a concentrated paste. Turkish and Balkan salça is this paste, sometimes salted and sun-dried.
Origin
A preserve of the sweet pepper, made across the eastern Mediterranean and the Middle East.
Flavour
Sweet, roasted, and intense.
How to use it
Fry a spoonful in oil at the start of a stew, the way you would fry tomato paste.
Storage
Refrigerate after opening, with the surface covered.
Recipes using it
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