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Pepper Molasses, or Muhammara Sauce

Pepper molasses made without gas or heat is definitely the tastiest. Drying the peppers in the sun helps preserve their spicy, vibrant flavor. It is used in many cooking recipes, as well as for making muhammara manakish and Turkish muhammara mezze.

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2 servingsBack to recipeSauces and dips

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12 kg red sweet peppers, washed, well dried, and seeded1 kg red hot peppers, washed, well dried, and seededCoarse salt (just a handful during the sun-drying stage + 1/2 cup for preservation before placing them in jars)Vegetable oil (as needed)Note: We do not add olive oil because it changes the flavor of the peppers and is not suitable for this recipe.

Turkish Muhammara

Step 1

Place the sweet and hot peppers in batches in a food processor and blend them.

Cooking notes

Pepper Sauce
Tomato Syrup