How to Make Homemade Pepper Paste? 🌶️ Paste Dip & Spread Recipe for Tortilla Chips and Bread! 🫓

Join us today as we unleash the flavors of homemade pepper paste! 🌶️ This delightful paste serves as an amazing dip and spread for your tortilla chips and bread! Curious about what magic can a classic pepper paste bring to your table? Let's experiment together with this exciting recipe. With easy-to-find ingredients, your crispy tortilla chips and warm bread are about to get a tasty upgrade!

#HomemadePaste #Acuka #PepperPaste #HomemadePepperPaste

CHECK OUT OUR ETSY SHOP: https://www.etsy.com/shop/Refikadan
JOIN: https://www.youtube.com/channel/UCONn...
SUBSCRIBE: https://bit.ly/38QQ03R

►SUBSCRIBE ► ►► https://bit.ly/38QQ03R
►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD
►Our Etsy Store for International Shopping: https://www.etsy.com/shop/Refikadan
►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa

►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu
To follow what is happening in our kitchen and cooking school;
►Facebook: /refikaninmutfagi
►Instagram: /refikabirgul
►Twitter: /refikabirgul
►Website: https://www.refikaninmutfagi.com
►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW

6 kg of red capia peppers, (any thick-fleshed pepper would do great like bell peppers)
8 red hot chilli peppers, (you can change the amount to your taste)
5 tablespoons of olive oil (extra for the jars)
2,5 tablespoons of salt

• Halve the peppers and take the seeds out with a spoon. Try not to waste the flesh and use them all.
• Boil the peppers for about 20-25 minutes until the skin becomes wrinkly and can be peeled of easily.
• If you want a hot pepper paste, make a lengthwise cut on the chilli peppers and add them to the boiling water.
• Take the peppers out and peel them if you can when they are cold.
• Stuff all of the peppers in a clean kitchen cloth or bag and drain for a night. Put some weight on them to drain all the excess water
• The next day grind the peppers with a meat grinder. You can use an automatic or manual one, both works great. Grinding also will help to peeling them but clean the grinder for a couple times to avoid the any blockage.
• Transfer the paste to a wide pot and begin to cook.
• Add the salt and olive oil. You can adjust the saltiness according to the amount or if the paste will be conserved or not.
• While cooking, be sure the temperature is above 75 C (170 F).
• At that time place the machine washed jars in the oven and set the temperature to 120 C (250 F) to sterilize and dry them. Boil the lids as well.
• To conserve the paste for years, pour some olive oil to a jar and fill it with the paste. Push the paste down to take all the air bubbles out.
• Flatten the surface and clean the edges with a paper towel. Cover the paste with olive oil to avoid its contact with air.
• Lock the lids tightly and let it cool down. Your delicious, sun kissed pepper paste is at your service. Keep them in a dark and cool place. Keep the paste in the refrigerator after you open the lid.

Refika’s Acuka
Servings: 8
Difficulty: easy
Prep time: 3 minutes
Cooking time: -

10 tablespoons pepper paste (hot or sweet, It is all up to you)
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
4 handfuls walnuts
4 tablespoons olive oil
Walnut size piece of ginger, grated
4-5 sprigs of za’atar thyme, chopped (alternatively you can use dried or fresh thyme but you may need to increase the amount)

• Roast the cumin and coriander seeds for a couple of minutes in a pan.
• Smash the peppercorns with using a pestle and mortar.
• Add the roasted seeds and smash them as well.
• Meanwhile roast the walnuts for a couple of minutes and chop roughly.
• Mix the smashed seeds, walnuts, pepper paste, and the olive oil.
• Peel the ginger with a teaspoon and grate it to the mixture.
• Add the thyme and give it a mix.
• Simple, yet amazingly delicious acuka is ready to enjoy as a spread, dip or meze.
• You can put it in jars and cover with olive oil before lock the lid. This way you will be able to preserve it in refrigerator for weeks