Red Pepper Paste
Makes 1 1/4 cups
The traditional Turkish way to prepare this paste calls for cooking the peppers and letting them sit in full sunlight until their color darkens. This contemporary version calls for using canned roasted red peppers instead, which are ready in minutes. The pepper paste is a good substitute for fresh red peppers, and it heightens both the color and flavor of rice dishes, soups and stews.
- 12 roasted red peppers (about 4 cans), drained, rinsed and coarsely chopped
- 2 Tbs. olive oil, plus additional for topping
- 1 tsp. salt