A few weeks ago I discovered Aleppo pepper flakes. They do have a very distinct flavor and smell, very different to chili peppers. Have you ever tried Aleppo Pepper flakes? The spiciness is moderate and has an almost sweet paprika kind of smell with more than a hint of tomato-like fruitiness, raisin-y tang, and cumin earthiness in its taste. It’s the perfect spice pairing with Mediterranean cuisine, but I think it’s just as good as a spice rack staple for pizza, meats, stews, and even desserts. you might even decide to trade it for other chili flakes.
Creating Aleppo pepper paste, a very versatile kitchen staple.
First I thought I use the flakes just as they are, as flakes, right!  But since I am always searching for staples to make my life in the kitchen easier, to safe time and to be added to many different dishes. So I decided to create the Aleppo pepper paste.
You can use this Aleppo pepper paste for so many different kind of dishes. Just mixing it with sour cream for a dip, add it to veggie chilli or to a pizza sauce. I spiced up my avocado toast and add it to a barbecue sauce.
Why don’t you try it and share your wonderful ideas with us.
Aleppo pepper paste
a medium spicy kitchen staple pepper paste
Ingredients
- 2/3 C Aleppo pepper
- 3 caps dried shiitake mushrooms grated
- 4 cloves garlic ( I used my preserved garlic)
- 1 1/2 C non chicken chicken broth or veggie broth I like the one from Imagine
- 1 Tsp cumin freshly ground
- 3 deep breaths
- 1 Pinch of mindfulness
- 1 Tsp oregano
- 1 Tsp thyme
- 1 1/2 Tsp salt
- 1 Tbsp. red wine vinegar
- 1 Tsp coconut sugar (or maple syrup)
Instructions
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Bring the broth to a simmer
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2. While the broth is heating up, grate the shiitake mushroom caps on a MicroPlane grater (it becomes almost powder like) and adds a wonderful umami flavor to the paste. If you use the preserved garlic, mash the cloves or if you use fresh garlic, also grate it finely with the MicroPlane grater.
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When the broth is simmering stir in the pepper flakes, garlic and the grated shiitake mushrooms and let it simmer with a closed lid for about 5 min.
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With a ceramic mortar bowl and wooden pestle(in Japan it's called Suribachi) grind the cumin seeds and take 3 deep breaths to enjoy deeply the aroma of the freshly ground cumin.
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Let the pepper sauce cool for about 10-15 min. While the paste is cooling sterilize three jars and the lids. I used two 1/4 pint and one 1/2 pint jars.
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When the sauce has cooled down you can blend the sauce with an immersion blender. If you do not have an immersion blender go ahead and use your upright blender or food processor instead. Make sure the pepper sauce has cooled down before you fill it in. Otherwise the heat will lift off the lid and believe me, you do NOT want to deal with the mess this creates:-))! Now blend everything until you have a medium thick paste. If it is too thick just add broth a teaspoon at time.
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If you used a food processor or upright blender put the paste back in the pot. Now add cumin, thyme, oregano, salt, vinegar and the coconut sugar (or maple syrup if you choose) and let the paste simmer for 3 more minutes with the lid closed. It will splatter all over if not! Taste the paste and add salt or drops of vinegar to taste if needed.
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Fill the paste in the jars and close the lids.
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Guten Appetit!
Recipe Notes
The Aleppo pepper paste will keep fresh in the pantry for a about 6 month and when the jar was opened for about a few weeks in the fridge.
The paste also freezes well. Fill portions in your ice cube mold let it freeze and keep the frozen portions in a freezer bag to use them as needed. Â
hi, i am magdalena and I'm so happy you are here to share my passion for mindful vegetarian cooking and a creative life.