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Red Pepper Paste

This paste serves as a base for many recipes.
Prep Time1 hr
Total Time1 hr


  • 3 ounces dried chilies, such as Chile California, New Mexico, or Guajillo
  • 4 cups boiling water
  • 3/4 cup olive oil
  • 1/2 teaspoon salt


  • Remove tops and seeds from chilies. Rinse. If your sensitive to heat, wear gloves while performing this task.
  • Soak cleaned chilies in boiling water to cover for 30-60 minutes. Check after 30 minutes to see if they are soft. If they are starting to fall apart, they are ready. If not, let soak a little longer. You may need to weigh down chilies in boiling water with a plate or bowl so they stay submerged.
  • Drain soaked chilies, saving 1/4 cup water. Place in high-powered blender or food processor with olive oil and salt. Process until completely smooth, about 5 minutes. If the mixture is too thick for the machine to process, add just enough water.
  • Store in a closed container in the refrigerator, covered with a thin layer of oil.