I’m reporting you from, once again, the outdoor kitchen! I won’t go into much detail anymore as I’ve probably already filled your head with enough of my redecorating updates 😅 Oops, I almost got into it again… Anyways, back to today’s video. I have a special pepper paste recipe for you guys today! It’s not just one of those regular pastes though, it’s the kind you can use to cure your delicious steaks, use as a mezze base, or even enjoy as a beautiful alternative to your go-to salsa dip with a little bit of a twist – in this case it’s called `Acuka`. Trust me, it’s a wonder paste that’ll absolutely blow your mind. Enjoy today’s video and leave us a comment down below! 😍
#HomemadePaste #Acuka #PepperPaste #HomemadePepperPaste #SalcaTarifi
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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.
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
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