Homemade Pepper Paste: Origin, Uses, & Recipe

Pepper paste has deep roots in Middle Eastern and Mediterranean cuisines, where it has been used for centuries to enhance food with its rich, concentrated taste. Traditionally, it is made from red bell peppers, sometimes combined with cayenne or other hot peppers for an extra kick. The paste’s deep red hue and bold flavor make it a cornerstone in regional cooking, often incorporated into stews, marinades, and sauces.

Its origins trace back centuries, when preserving seasonal harvests was essential for survival. In the Levant families would sun-dry and grind fresh red peppers, blending them with salt and olive oil to create a paste that could last through the winter months. This preservation method not only extended the peppers’ shelf life but also intensified their flavors, resulting in a vibrant, concentrated paste that could elevate everyday dishes. The Middle Eastern pepper paste, in particular, stands out for its well-balanced blend of sweet, tangy, and smoky notes, making it indispensable in many traditional recipes.

One of the greatest strengths of homemade pepper paste is its versatility. It can be used as a base for sauces, a marinade for meats, or even as a spread for bread and sandwiches. Here are a few ways to incorporate it into different dishes:

• Marinades and Rubs:

The depth of flavor in red pepper paste makes it an excellent marinade for meats, seafood, and vegetables. It pairs beautifully with lamb, chicken, and fish, adding a hint of sweetness and spice.

• Soups and Stews:

Many Middle Eastern and Mediterranean soups and stews rely on the rich, tangy notes of pepper paste to build a flavorful base. Whether it’s a beef stew or a vegetable medley, pepper paste adds a slow-building heat and richness. It thickens the broth and rounds out the flavors for a comforting, full-bodied dish.

• Tomato Sauces with Depth:

Stir a spoonful into your tomato sauce to give it a savory backbone. The paste melds beautifully with tomatoes, enhancing their natural sweetness while adding complexity.

• Pasta Dishes:

Adding a spoonful of spicy pepper paste to pasta sauces can give them a unique depth of flavor.

• Stuffings with a Kick:

Mix it into rice or bulgur stuffings for peppers, zucchini, eggplant, or grape leaves. The paste injects a bold punch that transforms traditional fillings into something extraordinary.

• Dips & Spreads:

Swirl it into hummus or labneh for a spicy twist or simply smear it on warm pita or your favorite bread as a spread for a sandwich.

Serving: Makes 2 cups

• Trim the peppers and remove the seeds, roughly chop. You can choose to roast for a more intense flavor or use raw.

• Place in a food processor and pulse to the size of a small lentil. Run through a sieve and discard 2/3 of the liquid.

• Place in a pot on medium low heat and stir occasionally, cook for 10 minutes then add the salt and vinegar, continue cooking, stirring occasionally, for 25 more minutes or until the liquid has completely evaporated.

• Store in sterilized jars, topped with a thick layer of olive oil to preserve.

• Store in the fridge for up to a month.

• 11 large bell peppers (2 kgs) 
• 2 cayenne peppers (optional)
• 1 tbsp sea salt
• 3 tbsp white vinegar
• 4 tbsp olive oil

Pepper paste is a kitchen essential, offering a balance of sweetness, smokiness, and heat that enhances countless dishes. Whether you’re using it in marinades, soups, dips, or stews, its versatility makes it an invaluable ingredient. Making your own homemade pepper paste allows you to control the flavors and tailor it to your taste preferences.

For more delicious recipes featuring pepper paste, explore Thuraya’s recipes and elevate your cooking with this flavorful ingredient.