Red pepper paste is an essential ingredient we use in Turkish cuisine. In stews, bean dishes, with chicken, making the spread, and many more…

We are going to make a home-style red pepper paste and can it to preserve year long. It has a really deep color and taste and will be waiting to give it to your dish 🙂

Sweet capia pepper for making pepper paste


  • 3 kg. sweet capia pepper
  • 1 cup or little more water
  • about 1 to 1+1/2 tbsp salt
  • a strainer
  • food processor and or hand blender
  • new jars and lids (better to use smaller ones like 200- 250cc)
Different type of pastes. On the right sun dried tomato paste, in the back store bought pepper paste and on the front left home made one.


  1. Wash the capia peppers and take out the stems and seeds. Cut them roughly in 4-6 pieces
  2. Use the biggest and deepest pan you have. Add the pepper in one or two batches depends on the size of your pan.
  3. Add water and cook until peppers are soft enough to process and release some of its juices.
  4. Strain the peppers and repeat for remaining peppers if you have.
    Straining the pureed peppers
  5. Process the cooked peppers, after it is drained well in batches and using a coarse strainer, strain it back to the pan. You will end up having lots of pulp that didn’t puree. Add it back to the processor and process again to puree as much as possible.
  6. Pour it to the pan too. Now using a hand blender, again blend to make a smooth puree.
  7. Cook in simmering heat, stirring frequently for about 45 minutes or until it thickens. It will bubble and sputter while cooking so you have to be careful, just stir it frequently and close it with a piece of paper (I used newspaper) but be careful of the fire or use lid with holes if you have.
  8. When it thickened enough add salt and taste it. It should be saltier than you can eat. This will help to preserve it. Meanwhile, clean the jars and lid by boiling in hot water. While the jars and the red pepper paste is still hot and bubbly, pour the paste into the jar, close the lids tightly and turn it over to cool down and get it secured. Make sure you check the lids the next day see if they are tight enough and canned well.
  9. Keep it in a cool dry place. I keep mines in the fridge. Use in about a week after opening it. Adding olive oil on top to keep out from air also works to extend the life after opening it.
Home-made canned Pepper Paste

Watch how to make Turkish spread “Acuka” recipe that i used this pepper paste too: “Acuka / Muhammara” Turkish Meze Or Appetizer

Similar Posts


  1. Salaams, Would you have a recipe for the spice- mix that is placed on each table at Turkish restaurants.?
    Added to Turkish soups, it really brings out the
    best and full flavour.
    Jazaak illah

Leave a Reply

Your email address will not be published. Required fields are marked *