I just got done making my first, much smaller, batch. I simmered it for a long time, don't know how much, and it's almost paste. It's so bright and beautiful and salty and great. Thanks so much!
Hello again from Ohio. I have followed your channel for a long time and was anxious to see this recipe as we grow fields of peppers and preserve them here on our farm. I feel that you should point out that this method of low-acid canning is quite likely to set up the perfect environment for formation of botulism toxin. Neither your jars or your lids are sterile. Neither is the scoop with which you are filling the jars. The safest way to preserve low-acid foods such as this is pressure canning. If you are going to use this technique be certain that the paste is cooked thoroughly before eating. Botulism toxin is easily destroyed by heating to 85 degrees Celsius for 5 minutes. As you know I am a big fan of your channel and watch all your videos. But I would respectfully suggest that you warn your viewers. I am a 67 year-old physician and have treated botulism poisoning and I assure you that you do not want to risk it. As always love from Ohio and thanks for all you do.
Hi, thank you so much for sharing important details. I didn't know much about it actually. But so are you saying boiling the lids and jars will not make it steril enough? How about boiling the cans after closing the lids? I didn't try pressure canning either. Would keeping it in the fridge prevent it? Many thanks
I have had such a difficult time to find this here in Brooklyn NY. I appreciate that you took the time and effort to share this with the world. I will make it.
Hi: If the sauce needs to be stored for a long time, it can be made and cooled. Pack the sauces into ice cube trays, freeze them, and store them in the freezer.
In my country we call this Ajvar and we usually prepare it in autumn so we can use it during the cold months of winter.Good job like always.Thank you for sharing it with us.Selam
@@TFT We do it your way,but sometimes we add eggplants and tomato,it depends on people taste,but the original recipe it includes only hot or sweet red peppers.
I don’t have a meat grinder so your way with a food processor is very helpful. I actually grow these peppers in my garden in Canada so making this recipe will be easy. I have seen these peppers in grocery stores but they are not as affordable as red bell peppers.
Tried this recipe on Poblano peppers. OMG, used in my chili and was fabulous. Love this channel, so sad that when I made my trip to Istanbul, I had not yet had my knee replacement surgery and did not see everything I wanted to see due to limited mobility. Want to go back and spend just a whole day at the spice market. Keep those recipe and ideas for healthy living and eating coming.
Thank you for this I really value your teaching of Turkish cuisine, I love it so much and now I just cook it myself. I have 30 homemade lamachun in my freezer right now!!
This is beautiful and looks delicious. i was gifted 20 pounds of sweet red bell peppers and i wanted to find recipes to preserve. Thanks for a great instructive video.
For the canning process in the US here are the instructions PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. LADLE hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
Hello Friend Aysenur Altan, I just wanted to share this with you. I have made my red pepper paste today thanks so much for the recipe. I am extremely impressed and over the moon 👏👏👍 THANK YOU 🇿🇦
Hi. In Serbia, we make ajvar from roasted and peeled and squeezed peppers, with oil and salt, and when eggplant is added, it is pindjur. Greetings from Belgrade.
I prepared this recipe a second time, as you instructed, and discovered the paste thickened more easily. It may be due to the pectin in the skin. As sweet red peppers are one my favorite vegetables, usually made into a soup, this paste is something I will make more often, especially when they are in season.
Hi Aysenur I had a chance to make this today, I ended up roasting the peppers on the grill to remove the skins. I made lavash and Adana kebabs. Really tasty. I only have sweet red peppers so I don't know what the Turkish ones taste like. I am making more paste later, this is a keeper.
Hello dear friend, I have to share this with you. A while back I watched this video where you made the red pepper paste. I wished that we had fresh produce markets like those you have taken us to visit but most of all I truly wished I could be able to get my hands on a whole lot of red peppers that I could make your recipe. Red, yellow and orange peppers here in SOUTH AFRICA is extortionately expensive so we settle for the lower grade (green and bitter😝😟) however this morning I had to go to the grocery store when I noticed that the red peppers were extremely cheap, a whole box +- about 2kg for the price we normally pay for just 1. I was so excited and grabbed a box. So tomorrow 2/November I will be making some red pepper paste. 😂🤣 doing the HAPPY DANCE 😜💃💃🇿🇦
Doing it in my slow cooker would be great here and freeze drying would be amazing and turned into a powder. My brain is whirling with ideas. Thank you for another gteat video
Merhaba abla, your videos are soo good.I feel a sense of satisfactions after watching preparations of turkish cusines. May allah bless you n your family .teşekkür ederim🙏🙏🇮🇳🇹🇷
Merhaba !!! I like turkish foods and speacially turkish breakfast i wish i will come and eat this yummy dishes i am from pakistan .... seni seviyorum turkie .... tesekkurler
Thank you Aysenur hanim I am lucky because in Australia we have turkish supermarkets and we can get turkish pepper paste imported from Turkey. I am still going to make this. I love my pepper paste i use it in my cooking all the time. :) Ellerine saglik Aysenur hanim evde yapicam :)
Assalamualakum We use red capsicum in south Africa to make dips for savouries. I tried roasting and the skinning followed by processor and simmering on stove top with added spices We enjoy your sweet peppers when in Istanbul
I am your new subscriber from india, i really love turkey and turkish people and also your delicious food Would love to see more videos and also your house tour
Oh yummy! I live in the southern US so I cannot find red pepper paste here. I didn’t know you could make it with sweet red peppers. I will definitely try recipe soon!
Assalamalaikum .in our country pakistan we make this paste with dry peppers. We do not have fresh ones. I will try this method.we love all your recipes.👌👌👌👍👍👍❤❤❤🇹🇷🙋🙋🙋
Salaam Aisha. I have a question. How long can you store the sauce and where to store it (fridge, kitchen counter, dark place etc). Can you also tell me for tomato paste too. Lastly, why do you turn the jars upside down. JazakAllah sister :)
I hope to make red pepper paste this summer when red peppers are plentiful but I have a question about canning/preserving. Here I can tomatoes and other acidic vegetables with the hot water bath method and two part lids and Mason jars of different sizes. Can this method be used for red pepper paste too? I've never seen jars and lids like you used for home canning. Thanks, I really enjoy all your videos!
Salams Aicha, Peace & blessings to you & your subscribers. I love your food videos, keep them coming please. My name is Sadika, l am a happy subscriber from Melbourne, Australia. God bless. 👋👍❤
Tqsm for sharing the details, i watched both your tomato and pepper paste recipes today. How many hours did it take for the peppers to turn into that paste consistency? What if i roast/grill the peppers, remove the skin and then cook, will it save time and still taste the same?
Love it. Will try to make it at home. Quick question, I got a store bought pepper paste but wondering if I need to refrigerate after opening or not. Can’t read the turkish. Thank you❤
Hi Ayşenur. I am wondering if you add salt? It is an obvious preservative also. I am just making another batch of Salça now and realised that I will be in Istanbul for a few days in November 24 and could buy it and bring it back to Bangkok with me! I may however still do that and wonder if it is possible to freeze Salça? How long would it last after defrosting? Did you ever start that cooking class you talked about? I will probably be visiting Turkey sadly for the last time this year as I am now 64 and my mother and father in law have long since gone. I will return to tend their graves and pray for them. Take care and hope I get a response from you. ❤❤❤❤
I just got done making my first, much smaller, batch. I simmered it for a long time, don't know how much, and it's almost paste. It's so bright and beautiful and salty and great. Thanks so much!
Hello again from Ohio. I have followed your channel for a long time and was anxious to see this recipe as we grow fields of peppers and preserve them here on our farm. I feel that you should point out that this method of low-acid canning is quite likely to set up the perfect environment for formation of botulism toxin. Neither your jars or your lids are sterile. Neither is the scoop with which you are filling the jars. The safest way to preserve low-acid foods such as this is pressure canning. If you are going to use this technique be certain that the paste is cooked thoroughly before eating. Botulism toxin is easily destroyed by heating to 85 degrees Celsius for 5 minutes. As you know I am a big fan of your channel and watch all your videos. But I would respectfully suggest that you warn your viewers. I am a 67 year-old physician and have treated botulism poisoning and I assure you that you do not want to risk it. As always love from Ohio and thanks for all you do.
Hi, thank you so much for sharing important details. I didn't know much about it actually. But so are you saying boiling the lids and jars will not make it steril enough? How about boiling the cans after closing the lids? I didn't try pressure canning either. Would keeping it in the fridge prevent it? Many thanks
Did she ever answer you?
I’m interested to find out because I thought how you were preparing was fine. I do it the same way.
@@Macsinvideo No, you have to add vinegar so that the pH is below 4.6 to be safe
I have had such a difficult time to find this here in Brooklyn NY. I appreciate that you took the time and effort to share this with the world. I will make it.
I like it because it's home made.
You deserve crown 👑.
Thank you so much for the recipe! We do have tomato paste in Russia, but no pepper paste. I'm so happy, now i can do it myself!
Hi: If the sauce needs to be stored for a long time, it can be made and cooled. Pack the sauces into ice cube trays, freeze them, and store them in the freezer.
Yep, I do it with my tomato sauce/paste mixture. It's great.
I like the idea of a quick way because I often run out at the most inconvenient times. Great video.
Dear friends, hope you have these peppers where you live? These are very sweet and has a good body, perfect for making paste
Turkish Food Travel can I make this with red bell peppers (red capsicum)?
looks delicious 💜😋
in Australia we call these capsicum 😊 They are plentiful in summer but it's winter now so I will try your recipe another time
Can we make this with red capsicum?
Thanks for sharing
Can you please share dried tomatoes paste recipe
Thanks
I live in Pakistan but can't find it here easily ....but back in Suadia it was easily available when i was there
In my country we call this Ajvar and we usually prepare it in autumn so we can use it during the cold months of winter.Good job like always.Thank you for sharing it with us.Selam
Is it same recipe or has differences? Bacause I will share ajvar recipe too but has eggplants too in it :) It is good in winter too yes
@@TFT We do it your way,but sometimes we add eggplants and tomato,it depends on people taste,but the original recipe it includes only hot or sweet red peppers.
Thank you! I fell in love with pepper paste when in Turkey and it is hard to buy here so I'm looking at making it. This has helped a lot. :)
I don’t have a meat grinder so your way with a food processor is very helpful. I actually grow these peppers in my garden in Canada so making this recipe will be easy. I have seen these peppers in grocery stores but they are not as affordable as red bell peppers.
Jazakallah sister for your show and words. I made my first time today and alghamdullilah it looks and taste great.
Estas del otro lado del mundo, desde Mexico, te agradezco mucho enseñarme esto, Dios te bendiga.
Tried this recipe on Poblano peppers. OMG, used in my chili and was fabulous. Love this channel, so sad that when I made my trip to Istanbul, I had not yet had my knee replacement surgery and did not see everything I wanted to see due to limited mobility. Want to go back and spend just a whole day at the spice market. Keep those recipe and ideas for healthy living and eating coming.
Hi! Glad you liked the recipe. Hope you come back and spend time. I love visiting different markets as well 😊
@@TFT Here in the USA there is no spice market like what is in Istanbul. You guys rock the spice market.
Thank you for this I really value your teaching of Turkish cuisine, I love it so much and now I just cook it myself. I have 30 homemade lamachun in my freezer right now!!
That’s great!
This is beautiful and looks delicious. i was gifted 20 pounds of sweet red bell peppers and i wanted to find recipes to preserve. Thanks for a great instructive video.
Thanks for the video. @4:42 What's the point of straining it if you put the pulp back into the paste?
For the canning process in the US here are the instructions
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
LADLE hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.PROCESS in a boiling water canner for 10 minutes, adjusting for altitude.
Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
Thanks for the details!
Hello Friend Aysenur Altan, I just wanted to share this with you. I have made my red pepper paste today thanks so much for the recipe. I am extremely impressed and over the moon 👏👏👍 THANK YOU 🇿🇦
I am from Southeast of Turkey, Sanliurfa.
Thanks for your videos. ❤️❤️
Why is the jar inverted after closing? How does it help the preservation process?
Love this recipe! Thank you! Much love from Seattle, WA!! ❤️❤️❤️
Hi.
In Serbia, we make ajvar from roasted and peeled and squeezed peppers, with oil and salt, and when eggplant is added, it is pindjur.
Greetings from Belgrade.
I am glad I found your channel. I don’t speak Turkish and I love Turkish food. ♥️👍🏻👏🏻👏🏻
I prepared this recipe a second time, as you instructed, and discovered the paste thickened more easily. It may be due to the pectin in the skin. As sweet red peppers are one my favorite vegetables, usually made into a soup, this paste is something
I will make more often, especially when they are in season.
Hi Aysenur I had a chance to make this today, I ended up roasting the peppers on the grill to remove the skins. I made lavash and Adana kebabs. Really tasty. I only have sweet red peppers so I don't know what the Turkish ones taste like. I am making more paste later, this is a keeper.
Wonderful! Enjoy it with kebabs
This is a great idea. It will really help me to serve authentic Turkish meals.
Indeed! Hope you enjoy
i have always been curious about this ingredient, thank you so much aysenur!
Enjoy 😊
Maasha'Allah... peppers are so different
Impressive !!! Sauce recipe, cooking skill and presentation.
👍👍👍👍👍👍👍
Hello dear friend,
I have to share this with you. A while back I watched this video where you made the red pepper paste. I wished that we had fresh produce markets like those you have taken us to visit but most of all I truly wished I could be able to get my hands on a whole lot of red peppers that I could make your recipe. Red, yellow and orange peppers here in SOUTH AFRICA is extortionately expensive so we settle for the lower grade (green and bitter😝😟) however this morning I had to go to the grocery store when I noticed that the red peppers were extremely cheap, a whole box +- about 2kg for the price we normally pay for just 1. I was so excited and grabbed a box. So tomorrow 2/November I will be making some red pepper paste. 😂🤣 doing the HAPPY DANCE 😜💃💃🇿🇦
Friend, save your seeds, dry it, then get a bucket filled with good dirt, and plant them. It is so easy to have them planted...
I found your channel through Jay palfrey !! YOU do amazing work Ma sha Allah !!
Thanks dear
Aslkum
Good job. Allah give u lots of happyness in ur life. Thank u sharing this recipe
Alaikum salam dear, my pleasure :)
Que bueno se ve.lo voy a preparar.gracias x compartir saludos de argentina.
Doing it in my slow cooker would be great here and freeze drying would be amazing and turned into a powder. My brain is whirling with ideas. Thank you for another gteat video
Merhaba abla, your videos are soo good.I feel a sense of satisfactions after watching preparations of turkish cusines. May allah bless you n your family .teşekkür ederim🙏🙏🇮🇳🇹🇷
MErhaba dear, happy to hear that. Rica ederim :)
Amazing, love your videos sister, thank you for sharing, thumbs up. 💕💕💕💖💖❤❤👏👏🙏🙏🙏🤲🤲🙂🙂🙂💕💜💖
Thanks for sharing, due to lockdown, we have a lot of red pepper over leaves, so I can use them now …🙏
thanks for the recipe. we live in crete and have lots of peppers growing each summer. we will definately be making this year. blessings from crete
My pleasure! Hope you enjoy it 🙋🏻♀️
Merhaba !!! I like turkish foods and speacially turkish breakfast i wish i will come and eat this yummy dishes i am from pakistan .... seni seviyorum turkie .... tesekkurler
What ever you do it's AMAZING 😍❤️🧿❤️❤️🧿🧿❤️❤️🇮🇳🇮🇳 LOVE from INDIA ❤️❤️🙏
I LOVE YOUR RECIPES THEY ARE FANTASTIC AND I FOLLOW AS I HAVE BEEN TO TURKEY ALOT AND LOVE THE FOOD
Superb! Totally hooked on to your gastronomical delights.God bless you Aysenur.
Thanks :) Great
Awww, ayvar!
Thank you Aysenur hanim I am lucky because in Australia we have turkish supermarkets and we can get turkish pepper paste imported from Turkey. I am still going to make this. I love my pepper paste i use it in my cooking all the time. :) Ellerine saglik Aysenur hanim evde yapicam :)
Thats great Sandra, they are in different category I think, you can use both of them together as I do it that way too. Hope you enjoy
Thanks for this recipe it will be helpful for me and its easy to make
MashaAllah, looks yummy and delicious, afiyatos 😋😁
Did you try it or just judging on the visuals ?
I like your videos a lot😊..from india🇮🇳
Simple & quick recipe. I will see if I can do it too. Thanks for sharing.
You're welcome☺️
Assalamualakum
We use red capsicum in south Africa to make dips for savouries.
I tried roasting and the skinning followed by processor and simmering on stove top with added spices
We enjoy your sweet peppers when in Istanbul
Alaikum salam, that is nice
That s is the same method how my mum used to do it. MachaAllah
Great!
Love your recipes and straightforward presentations.
From London.
Great reciepe again😇😇 ur fantastic cook....love u😍❤ keep sharing ur cooking talent...stay happy n blessed 🙌 🙏
A base for dishes popular in Armenian cuisine too i want to try this summer
TYSM. I can’t wait to make these soon. I’m just waiting for my jars to arrive. Awesome tips. 👍🏽✌🏽💝💝💝
Will definitely try this 👍 Love from UK ❤️😍
I am your new subscriber from india, i really love turkey and turkish people and also your delicious food
Would love to see more videos and also your house tour
Mash Allah looking amazing
Salaam. Could you please tell me why you turned the jars over at the end? Does it help with the preservation process?
It makes the pots close vacuum. So for vacuum reasons.
@TD, thank you for explaining 😊
Masha Allah... Love all of ur recipes😍
Oh yummy! I live in the southern US so I cannot find red pepper paste here. I didn’t know you could make it with sweet red peppers. I will definitely try recipe soon!
Assalamalaikum .in our country pakistan we make this paste with dry peppers. We do not have fresh ones. I will try this method.we love all your recipes.👌👌👌👍👍👍❤❤❤🇹🇷🙋🙋🙋
I made roday but had the mini hot peppers and canneed for 20 minutes. Made 3 jars 125ml. Before reduce was 4
This looks great Mashallah I will give a try for sure 🙂👍🏽
Salaam Aisha. I have a question. How long can you store the sauce and where to store it (fridge, kitchen counter, dark place etc). Can you also tell me for tomato paste too. Lastly, why do you turn the jars upside down. JazakAllah sister :)
How do you store this for latter use on the shelf, refrigerator, freezer and for how long will it last. And thanks for sharing.
I hope to make red pepper paste this summer when red peppers are plentiful but I have a question about canning/preserving. Here I can tomatoes and other acidic vegetables with the hot water bath method and two part lids and Mason jars of different sizes. Can this method be used for red pepper paste too? I've never seen jars and lids like you used for home canning. Thanks, I really enjoy all your videos!
Hi! I saw the ones you used when I was in US. But we don't have them. I think both methods are the same ideas at the and can be use. Hope you enjoy!
On my next trip to Istanbul iInshallah
I shall bring you sauces and spices from my country to try
What is your country😊?
Could you do this in a pressure cooker? Love this channel. So good.
What do you cook with it? I think i ate it with bread when i was in turkey
MashAallah love from Nairobi Kenya salams
Thank you..but for how long can we keep it stored?.also do show u us the sun dried
I will try to do. Seems to be very deliciuos. Thank's for the recipe and the video.
Why do you tilt the jar after filling it? It looks very fresh and colourful..
Because recipe. Can It be blended before I cook in the pan?
Hello, Aysenur, excellent recipe . I must try it asap. Found this video very helpful. Thanks you.
Do u make harissa paste?
How would you use this for a chilli sauce for donner kebab please?
Can I do this with red bell pepper?
I love this video! I will try this recipe right away.
Wow zabrdast 👍👌
Salams Aicha,
Peace & blessings to you & your subscribers. I love your food videos, keep them coming please.
My name is Sadika, l am a happy subscriber from Melbourne, Australia.
God bless.
👋👍❤
MASHA ALLAH 🌹🌹🌹🌹
WONDERFUL PRESENTATION LOOKS VERY PROFFISINAL 👌👌👌👌👆👆👆
Lot's of LOVE ❤❤❤FROM INDIA 🌹
Wow this is quite easy and interesting as well💞
Very nice video, very clear. Thank you-- much appreciated.
Hi dear.
Am happy about this useful recipe..
Can you plz tell me how long does it last when put in the fridge??
Thank you Ayšenur!
🌿🌹🌿
😊🌿
Please after canned how long can it stay. Mean the duration
Tqsm for sharing the details, i watched both your tomato and pepper paste recipes today. How many hours did it take for the peppers to turn into that paste consistency?
What if i roast/grill the peppers, remove the skin and then cook, will it save time and still taste the same?
Your backsplash behind your stove is really cute!!!!
Love it. Will try to make it at home. Quick question, I got a store bought pepper paste but wondering if I need to refrigerate after opening or not. Can’t read the turkish. Thank you❤
Excellent work . I enjoy all your videos . Thanks
I would love to see you make Ajvar with the eggplant.
MashAllah nice recipe 👍👍👍👍
Salam...did you seasoned the pepper?
Looks easy enough, I will make it. Thank you.
Hi Ayşenur. I am wondering if you add salt? It is an obvious preservative also. I am just making another batch of Salça now and realised that I will be in Istanbul for a few days in November 24 and could buy it and bring it back to Bangkok with me! I may however still do that and wonder if it is possible to freeze Salça? How long would it last after defrosting? Did you ever start that cooking class you talked about? I will probably be visiting Turkey sadly for the last time this year as I am now 64 and my mother and father in law have long since gone. I will return to tend their graves and pray for them. Take care and hope I get a response from you. ❤❤❤❤
Excellent explanation.
Salaam wow mashaallah very good red pepper paste make
Salam dear
Hello dear!! Is this tatli biber salçasi??