makes
500 ml
prep
1 hour
cook
50 minutes
difficulty
Easy
makes
500 ml
serves
preparation
1
hour
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 6 large red capsicums
- 6 large red bullhorn peppers
- 3 tsp sweet or hot paprika
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1½ tsp salt, approximately
Instructions
Working in batches, place the capsicums and peppers directly over a low gas flame and cook, turning often, for 8-10 minutes until they are well charred all over. Transfer to a large bowl then stand for 20 minutes or until cool enough to handle. Remove the blackened skin, stems and seeds then transfer the flesh to a food processor and process until a smooth puree forms.
Combine the puree in a large saucepan with the remaining ingredients and stir to combine well. Bring the mixture to a simmer over medium then reduce heat to low. Cook, stirring often, for 45- 50 minutes or until a very thick puree forms - a wooden spoon should leave a trail through the paste when you draw it along the base of the pan. Cool the paste to room temperature then transfer to a sterilised jar and pour a layer of olive oil over the surface to seal it from any air. Cover with a lid then refrigerate until needed. Pepper paste will keep, refrigerated for up to 4 weeks.
Photography, styling and food preparation by china squirrel.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
