Red Pepper Paste
(Kirmizi Biber Salcasi)
500 gr red peppers (any kind), discard seeds and cut in half
Extra virgin olive oil
Spicy red pepper (optional)
Boil the red peppers with water for about 15-20 minutes to soften them. Leave them in a paper bag for 10 minutes so you can peel them easily. Puree them in the blender. Pour them into a pot, add salt, and simmer until all the water evaporates. Spread on a tray and leave under the sun all day. Then put in a jar, cover with some olive oil and refrigerate. You can have Red Pepper Paste with Adana Kebab, Lahmacun, etc.
You should make this in the summer. I did it a bit earlier this year. When you leave the paste under the sun, its colour will darken and it will be a bit thicker.