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Hot red pepper paste

You'll need

3 long red peppers 3 long red chillies, seeded 1 tsp pomegranate molasses (see note) ½ tsp dried mint 2 tbsp shredded mint leaves 2 tbsp extra-virgin olive oil 2 spring onions, finely diced 1 small Lebanese cucumber, peeled, seeded and diced 1 lemon, juice only 1 tsp sea salt ½ tsp freshly ground black pepper


  • 01
  • Preheat the oven to 200C. Roast the peppers and seeded chillies for 20 minutes on a foil-lined baking tray, turning once, until the skins blister and char. Remove from the oven and leave to cool.
  • 02
  • When cool enough to handle, peel the skins away from the peppers and pull away the seeds and membranes. Roughly chop the peppers and tip into a blender. Use a sharp knife to scrape the flesh of the chillies away from the skins – this is easier than trying to peel them. Add the chilli flesh to the blender with the remaining ingredients. Whiz to a fine purée, then taste and adjust the balance of salt and lemon if necessary. Chill, covered, until ready to eat. This dip will keep for up to 3 days.
Note Pomegranate molasses is available from The Essential Ingredient and Middle Eastern food stores.

This recipe is from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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