Acıka (Spicy Pepper Paste)

Ingredients

• 4 medium Red bell peppers
• 1/2 cup Walnuts
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 3 tablespoons Olive oil
• 1 teaspoon Red pepper flakes
• 1/2 teaspoon Cumin
• 1 teaspoon Dried mint
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 4 medium red bell peppers on a baking sheet. Roast for 30-40 minutes, turning them every 10 minutes, until the skins are blackened and blistered all over. While the peppers are still hot, carefully place them into a plastic bag and seal it. Let them steam in the bag for 10-15 minutes; this will make the skins easier to remove.
2. 2Once the peppers have steamed, carefully remove them from the bag. Peel off the blackened skins under cool running water or by hand. Cut the peppers in half lengthwise and remove all the seeds. Discard the skins and seeds.
3. 3In a food processor, combine the peeled and seeded 4 medium red bell peppers, 1/2 cup walnuts, 4 cloves garlic, 2 tablespoons tomato paste, 3 tablespoons olive oil, 1 teaspoon red pepper flakes, 1/2 teaspoon cumin, 1 teaspoon dried mint, and 1 teaspoon salt.
4. 4Process the mixture in the food processor until it is smooth and well combined. You may need to scrape down the sides of the bowl a few times to ensure everything is incorporated.
5. 5Transfer the finished Acıka paste to a clean jar or airtight container. Store the Acıka in the refrigerator. It will keep for up to 2 weeks.

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