I have a question about the recipe "Brown Rice Jambalaya-ish" from healthierkitchen. Whatnis a common name or brand for "Turkish chili paste" I would like to buy some.? Thanks, nt
Margie is a trusted home cook immersed in German foodways.
It is most likely a paste made from Aleppo chilis. Aleppo chilis are mild and do not add too much heat. You can find them at Penzey's.
Hi ntt2 - the paste I have is "Mis" brand and I bought it at a local shop that sells Greek and Turkish products. It says "hot" on the label, but is fairly mild. I do not know this online company, but this is like my jar (http://www.yiyelim.com...) I think it is paprika based, which might be different than Aleppo pepper. I originally bought it for a Turkish soup, but i really like the flavor so I sometimes experiment with it. I love Aleppo pepper too, and definitely recommend getting some if you're in Penzey's or a Mediterranean market!
I just stumbled on a recipe which includes a DIY 'red pepper paste' which might be what you need. In the comments someone suggested 'ajvar' as a prepared alternative (which I have found in a chain outlet store -- delicious). The recipe is characterized as Armenian. http://www.thekitchn.com... (The whole recipe looks worth making.)
That certainly seems similar, susan g! It's delicious stuff, and I don't like bell peppers!
According to the label on the Mis jar, you are using a hot red chili pepper paste. The Turkish idea of hot is not on the same level as the Asian concept of hot, thus, it can seem pretty mild.
Ajvar is made from red bell peppers, and is popular in Serbia and the Balkans. Ajvar is delicious as a dip for bread or condiment used at the table.
Bell peppers and chili peppers are all cultivars of Capsicum annuum ( a cultivar basically means a group of plants bred by humans for specific characteristics). The difference between bell peppers and other cultivars, other than size of the peppers, is that bell peppers contain practically no capsaicin, the substance which gives chili peppers their heat.
Please enter a valid email address.
Well played. You deserve a cookie.
You’re making our month the best ever—thanks, friend!
Free Shipping This Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)