BIBER SALCASI "TURKISH PEPPER PASTE"

I LOVED this in Istanbul and ate it all the time. My friend Julide in Dubai said it was a Turkish staple and now I use it for everything! As a condiment, in couscous, on salads or tonight I am serving it with Turkish Lamb Kabobs!

So simple, easy and packed with flavor and HEALTHY HEALTHY HEALTHY!!!

4 servings Steps 3

ingredients

3 large red peppers

2 whole red chilis

½ lemon juice

Pinch sea salt

Pinch fresh ground pepper

directions

1. Preheat the oven to 300F, place the peppers and chilis on a parchment lined tray and cook until charred and soft (the peppers will be slightly leaking)

2. Remove the peppers and chilis and put into a Ziplock bag for 5 minutes so it will be easy to remove the skins.

3. Remove the skins from the peppers and chilis, put into a processor and pulse until it forms a paste. Add the lemon juice, sea salt and pepper to taste