This priceless recipe comes from friends of the family originating in Turkey. Few ingredients are needed, and it is easy to prepare, even if it needs to cook for a long time. We usually make large quantities of paprika and tomato puree as it is a real flavor enhancer in stews, soups and sauces. It is also delicious on crackers. Take care when it is in season for peppers and tomatoes, either home grown or purchased.
You will need
3.3 lbs of red bell pepper, washed, cored and cut into rough cubes
1.65 lbs of tomatoes, washed and cut into pieces
Red chili, (desired amount after strength and taste), chopped
1 tbsp of salt
0.63 cups of canola oil
How to make it
1. Run the bell pepper, chili, and tomato pieces in a food processor to a puree. Put everything in a large nonstick pot.
3.3 lbs of red bell pepper, washed, cored and cut into rough cubes
1.65 lbs of tomatoes, washed and cut into pieces
Red chili, (desired amount after strength and taste), chopped
2. Boil the purée without a lid (preferably with a splash guard) on medium heat until all the liquid has boiled away, about 2.5–3 hours. Stir occasionally.
3. Add salt and canola oil and cook for an additional 45 minutes. Stir occasionally.
1 tbsp salt
2/3 cup canola oil
4. Preheat the oven to 257 °F and spread the mixture in a spacious ovenproof dish or tray. Roast in the oven for about 45 minutes. Stir once or twice.
5. Pour into well-cleaned and sterilized jars and put the lid on immediately. The paprika purée will last in the fridge unopened for at least 1 year.
Tip: The purée will last a long time in the fridge if you pour canola oil on it so that it covers the entire surface when parts of the contents are used, as long as you use a clean spoon.
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