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Turkish Red Pepper Paste

bkaufman Jan 3, 2009 09:41 AM

I just finished reading Greg and Lucy Malouf's magnificent book Turquoise: A Chef's Travels in Turkey. Many of the recipes in the book call for Turkish red pepper paste. Is this same as Harissa? If not , does anyone know where in the East-bay I could find Turkish red pepper paste?

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  1. wolfe RE: bkaufman Jan 3, 2009 10:11 AM

    Could this be ajvar? There are mild and hot versions. I get mine at the Halal markets on San Pablo at University, Berkeley.

    1. Mari RE: bkaufman Jan 3, 2009 12:21 PM

      I was in Turkey this summer and brought back a jar (it exploded in the plane). It's basically red pepper (I think red bell pepper) and is the consistency of tomato paste. Harissa seems to be spicy, but the red pepper paste has no spices. Here's something I found on-line: http://www.yogurtland.com/2006/09/28/...

      I looked for it in SF at a Middle Eastern store in the Tenderloin, but the owner doesn't stock it. You might try calling a few Turkish restaurants to see if they can help. I don't know of any in the East Bay though.

      1. j
        Joel RE: bkaufman Jan 3, 2009 12:29 PM

        Berkeley Bowl has adjvar, in either the hot or the mild version. The mild version has enough of a kick for me. The brand name is Zergut, and it is made in Bulgaria. It has eggplant in it as well. I believe the Hungarians also favor this. I use it as a spread or as a component of a dip or a salad dressing. It has a beautiful color.
        At the Bowl you will find it in the condiments section (above the ketchup).
        Sometimes it goes out of stock.

        1. a
          Armoise RE: bkaufman Jan 3, 2009 12:32 PM

          It isn't ajvar. If you can't find it locally it is possible to make it. Paula Wolfert has a recipe in Cooking of the Eastern Mediterranean. It's basically a mixture of sweet and a few hot red peppers, oven dried partially to mimic the sun-drying used in Turkey, ground up in a food processor with salt and olive oil and a little sugar ( I leave that out). Topped off with a film of olive oil and in the refrigerator, it keeps indefinitely.

          2 Replies
          1. re: Armoise
            label_me_mabel RE: Armoise Dec 1, 2010 01:02 AM

            I think I'd like to take a shot at making my own! Could you possibly post the recipe here (and specify what type of hot peppers)? It'd be much appreciated, thanks!


            1. re: label_me_mabel
              Narny RE: label_me_mabel Oct 16, 2013 06:20 PM

              Put whole peppers on a tray and roast in the oven.
              when they are done, (soft when pressed on) (this is to try to mimic the sun drying) and cooled, peel them, de-seed them, and put in a blender and puree. Put it in a pot with a pinch of salt, sugar and some splashes of water and heat it up to a bubble, then turn down to simmer and stir often. When it is evaporated and thick and a paste you can then trun it off, let it cool, put in a jar and add some olive oil on top to prevent it from rotting nd store in the fridge. I also store it in the freezer and take out as I need. :)

          2. j
            jmarek RE: bkaufman Jan 3, 2009 08:46 PM

            Oh, I know this one! Turkuaz Market in Dublin has several varieties. I have one in my fridge now, recommended by the owner. It's great stuff -- try it as a pasta sauce along with olive oil, onions, garlic, oregano, a little sumac, and cooking water from the pasta.

            Turkuaz Market-Turkish groceries & More
            8935 San Ramon Road, Dublin, CA 94568

            1. Scrapironchef RE: bkaufman Jan 5, 2009 12:59 PM

              You might also try Crossroads Market on 92 in Hayward, I've seen it there in the past.

              Crossroads World Market
              230 Jackson St, Hayward, CA

              2 Replies
              1. re: Scrapironchef
                Ruth Lafler RE: Scrapironchef Jan 26, 2009 11:53 AM

                There's also a Crossroads in Mountain View:

                Crossroads World Market
                720 San Antonio Rd, Palo Alto, CA

                1. re: Ruth Lafler
                  Scrapironchef RE: Ruth Lafler Feb 2, 2009 08:39 PM

                  The two stores have different inventories, best to call before you go.

              2. d
                dzime RE: bkaufman Jan 5, 2009 02:38 PM

                it's sold at the 22 and Irving market in San Francisco.

                1 Reply
                1. re: dzime
                  Windy RE: dzime Jan 15, 2010 06:33 PM

                  and probably at the Parkside Farmer's Market on Taraval and 15th Ave, another great Middle Easter market

                2. Robert Lauriston RE: bkaufman Jan 26, 2009 10:49 AM

                  Indus stocks half a dozen kinds of Turkish pepper paste.


                  Indus Village Restaurant
                  1920 San Pablo Ave, Berkeley, CA 94702

                  1. kirinraj RE: bkaufman Feb 3, 2009 05:38 PM

                    Turkuaz Market in dublin has organic handmade red pepper paste from turkey.

                    Turkuaz Market-Turkish groceries & More
                    8935 San Ramon Road, Dublin, CA 94568

                    1. k
                      kschnepp RE: bkaufman Jan 14, 2010 06:21 AM

                      You are looking for Hot Pepper Paste or Biber Salcasi (I use the Sera brand). It comes in a jar or a canister. Hope this helps.

                      1. c
                        chocolatetartguy RE: bkaufman Jan 14, 2010 03:53 PM

                        I tasted something meeting your description at Oasis Food Market on Telegraph in Oaktown. It was hot and flavorful and in the deli case.

                        2 Replies
                        1. re: chocolatetartguy
                          moto RE: chocolatetartguy Jan 16, 2010 01:15 AM

                          the Oasis Market has shelf or two of assorted red pepper pastes and condiments, various nationalities, where the canned goods are, not far from the store's entrance. I got a jar of stuff made from red peppers, vinegar, olive oil, salt, called 'Shatta'.

                          1. re: chocolatetartguy
                            Robert Lauriston RE: chocolatetartguy Jan 16, 2010 10:34 AM

                            The regular Turkish red pepper paste (biber salçası) called for in most recipes is not hot. There is a spicy (acı) version, but it's nowhere near as spicy as harissa.

                          2. farmersdaughter RE: bkaufman Apr 24, 2010 12:59 PM

                            For those looking for this product in the eastern side of SF, there is a middle eastern store on Mission between 25th & 26th (a couple doors down from Old Jerusalem) called Samiramis Imports. They have a nice selection, everything from fresh pita bread to jarred items to labne to olives to tea to cookies, from various countries. I got some of the Tukas brand of biber salcasi there (called "Pepper Paste" on the English language label.

                            Samiramis Imports
                            2990 Mission St, San Francisco, CA 94110

                            Old Jerusalem
                            2976 Mission St, San Francisco, CA 94110

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