While most Turkish cuisine does not go all out on the heat level, it very frequently incorporates something known as Biber Salçasi. Let’s explore what Biber Salçasi is and how it can be used. The peppers are dried under the sun for several days before they are crushed and turned into a paste. This lends it a unique smoky flavor and paste-like consistency that is perfect for many different kinds of dishes.
Where to Buy Biber Salçasi?
Biber Salçasi is available very easily in the Middle Eastern region. It may be a bit harder to find in other places and grocery stores. If it is not available in your area, you can always find some online. Here is how to make some delicious Biber Salçası at home.
Take some red peppers and char them over a low flame for a few minutes. Remove their stems and seeds. Cook the peppers in boiling water. Crush the peppers up into a coarse paste and add salt. Keep the crushed peppers under the sun for 6-8 days to dry them up, or use a dehydrator, which is more fool proof. Or, you can place the mixture in the oven for 24 hours at 90F. Once it develops the typical paste like consistency, save it in a jar.
For example, if you were using it for the heat level, then you can simply use red peppers. On the other hand, if the texture of the paste is just as important for your dish, then you can process the red peppers with some fresh tomatoes to create a paste like consistency.
