How to Make Delicious Paprika Paste ✅

Homemade paprika paste is one of the most beloved condiments and sauces worldwide. In Iran, it is prepared and used in various forms for different culinary purposes. Sometimes, paprika paste is added alongside tomato sauce to enhance the flavor of dishes. In this article, our culinary team will guide you through making homemade paprika paste and share all the tips and techniques for preparing and storing this popular seasoning properly.

Ingredients for Homemade Paprika Paste

• 1 kg red bell peppers

• 1 tsp pul biber (crushed red pepper)

• 1 tsp salt

• 3 tbsp vegetable oil

How to Make Delicious, Vibrantly Colored Paprika Paste

1. Wash the bell peppers thoroughly and dry them. Place a flame diffuser or a grilling rack over your stove and roast the peppers until soft and their skin changes color. You can also use an oven or charcoal for roasting.

2. After roasting, immediately place the peppers in a bowl, cover it with a lid, and let them steam for 10 minutes. This helps loosen the blackened skin, making it easy to peel off. Remove the peppers from the bowl and peel off the skin by hand.

3. Cut the peppers in half on a cutting board, remove the seeds, and transfer them to a food processor, meat grinder, or blender. Blend until smooth. The smoother the puree, the more uniform your paprika paste will be.

4. Pour the puree into a pan, add the oil, and lightly sauté to reduce excess moisture. Add the salt and pul biber, and cook while stirring for 30 minutes until the paste is thick and uniform.

5. Transfer the smoky paprika paste into a clean jar. Pour a little oil at the bottom of the jar and a thin layer on top of the paste to preserve it. Store in the refrigerator. Enjoy!

Key Tips for Making Paprika Paste

• Boil jars in water to sterilize them; this increases the paste’s shelf life.

• Pul biber adds spiciness; you can substitute with red chili flakes if desired.

• Adding oil on the bottom and top of the paste helps maintain freshness longer.