Join us today as we unleash the flavors of homemade pepper paste! 🌶️ This delightful paste serves as an amazing dip and spread for your tortilla chips and bread! Curious about what magic can a classic pepper paste bring to your table? Let's experiment together with this exciting recipe. With easy-to-find ingredients, your crispy tortilla chips and warm bread are about to get a tasty upgrade!
#HomemadePaste #Acuka #PepperPaste #HomemadePepperPaste
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6 kg of red capia peppers, (any thick-fleshed pepper would do great like bell peppers)
8 red hot chilli peppers, (you can change the amount to your taste)
5 tablespoons of olive oil (extra for the jars)
2,5 tablespoons of salt
• Halve the peppers and take the seeds out with a spoon. Try not to waste the flesh and use them all.
• Boil the peppers for about 20-25 minutes until the skin becomes wrinkly and can be peeled of easily.
• If you want a hot pepper paste, make a lengthwise cut on the chilli peppers and add them to the boiling water.
• Take the peppers out and peel them if you can when they are cold.
• Stuff all of the peppers in a clean kitchen cloth or bag and drain for a night. Put some weight on them to drain all the excess water
• The next day grind the peppers with a meat grinder. You can use an automatic or manual one, both works great. Grinding also will help to peeling them but clean the grinder for a couple times to avoid the any blockage.
• Transfer the paste to a wide pot and begin to cook.
• Add the salt and olive oil. You can adjust the saltiness according to the amount or if the paste will be conserved or not.
• While cooking, be sure the temperature is above 75 C (170 F).
• At that time place the machine washed jars in the oven and set the temperature to 120 C (250 F) to sterilize and dry them. Boil the lids as well.
• To conserve the paste for years, pour some olive oil to a jar and fill it with the paste. Push the paste down to take all the air bubbles out.
• Flatten the surface and clean the edges with a paper towel. Cover the paste with olive oil to avoid its contact with air.
• Lock the lids tightly and let it cool down. Your delicious, sun kissed pepper paste is at your service. Keep them in a dark and cool place. Keep the paste in the refrigerator after you open the lid.
Refika’s Acuka
Servings: 8
Difficulty: easy
Prep time: 3 minutes
Cooking time: -
10 tablespoons pepper paste (hot or sweet, It is all up to you)
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
4 handfuls walnuts
4 tablespoons olive oil
Walnut size piece of ginger, grated
4-5 sprigs of za’atar thyme, chopped (alternatively you can use dried or fresh thyme but you may need to increase the amount)
• Roast the cumin and coriander seeds for a couple of minutes in a pan.
• Smash the peppercorns with using a pestle and mortar.
• Add the roasted seeds and smash them as well.
• Meanwhile roast the walnuts for a couple of minutes and chop roughly.
• Mix the smashed seeds, walnuts, pepper paste, and the olive oil.
• Peel the ginger with a teaspoon and grate it to the mixture.
• Add the thyme and give it a mix.
• Simple, yet amazingly delicious acuka is ready to enjoy as a spread, dip or meze.
• You can put it in jars and cover with olive oil before lock the lid. This way you will be able to preserve it in refrigerator for weeks
18 сен 2020
