Turkish Pepper Paste (old recipe)
***Old recipe: milder and more gently flavoured***
Grilled & sun-dried peppers, sun-dried tomatoes, garlic, paprika and a touch of cinnamon helps create a rich paste as perfect with kebabs as it is in a dressing.
- Use as a topping for warmed Turkish bread
- Mix with oven roasted vegetables
- Use as a dressing with oil and vinegar
|Energy||656.8 (kj)/157.7 (kcal)|
|of which Saturates||1.3g|
|of which Sugars||12.1g|
Grilled Red Peppers (40%), Rehydrated Sun-Dried Tomatoes (22%), Sun-Dried Peppers (16%), Extra Virgin Olive Oil, Sunflower Oil, White Wine Vinegar, Salt, Garlic Puree, Sugar, Smoked Paprika, Balsamic Vinegar of Modena, Mixed Spices.