Turkish Red Pepper Sauce

I'll be using this next week in a recipe for Aubergines stuffed with spicy tomato and onions. This makes about 175ml (so half everything if you want to make less).

Turkish Red Pepper Sauce

Ingredients
4 red capsicum
4 red chillies (medium heat)

40 ml water

1 teaspoon salt

1 teaspoon sugar

20 ml olive oil

Directions
Cut the capsicums into large chunks, discarding the seed core.

Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.

Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.

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Jan

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A GLUG OF OIL