Red Pepper Paste
Lebanese spicy red pepper paste — a concentrated cooking ingredient made from roasted red peppers and chili, reduced with olive oil and salt. Used inside dishes, not as a dip; it adds depth, color, and heat to kibbeh, kafta, and stews.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 kg Red bell peppers
- 150 g (adjust to heat preference) Hot red chilies
- 60 ml Olive oil
- 1½ tbsp Coarse salt
- 1 tbsp Apple cider vinegar
Instructions
- Wash and dry the peppers and chilies. Place on a baking sheet and roast at 220°C for 30–35 minutes, turning once, until charred and collapsed.
- Place the hot roasted peppers in a covered bowl for 15 minutes — the steam loosens the skin.
- Peel the peppers, remove stems and seeds. Do not rinse — you want all the roasted flavor.
- Place peeled peppers and chilies in a food processor. Add salt, vinegar, and olive oil.
- Blend until a smooth paste forms. No chunks should remain.
- Transfer to a heavy pot. Cook over medium-low heat, stirring frequently, for 25–30 minutes until the paste darkens, thickens, and the raw pepper smell turns into a deep, roasted aroma.
- The paste is done when it holds its shape in a spoon and has reduced by about 30%.
- Cool, then pack into sterilized glass jars. Top with a thin layer of olive oil to seal. Refrigerate for up to 3 months.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Red Pepper Paste?
Lebanese spicy red pepper paste — a concentrated cooking ingredient made from roasted red peppers and chili, reduced with olive oil and salt. Used inside dishes, not as a dip; it adds depth, color, and heat to kibbeh, kafta, and stews.
Where is Red Pepper Paste from?
Red Pepper Paste comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Red Pepper Paste vegetarian or vegan?
As written, Red Pepper Paste uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of red bell peppers in Red Pepper Paste?
The red bell peppers called for here is part of the traditional recipe and gives Red Pepper Paste its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Red Pepper Paste?
In a Lebanese condiments spread, Red Pepper Paste is served as an accompaniment — spooned alongside grilled meats, vegetables, breads, or other mezze dishes.
Can I make Red Pepper Paste ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.