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

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool