Turkish Red Pepper Paste
In Turkish this is called Biber Salçası. If anyone is familiar with this, I'm wondering what others' thoughts are. I use the less spicy red pepper paste mostly, but really haven't expanded its use beyond just the Turkish and Armenian dishes I cook. (Dh is an Armenian from Istanbul, Turkey, so these are authentic dishes that have been passed on from his family.)
I was thinking about using it in wet rubs like I use paprika for dry rubs, which makes sense.
I do use it in some pilafs (rice and bulghur wheat).
I think it would work well in Mexican or Tex-Mex, too but haven't really thought about exactly where.
I'd like to use it in sauces, but again can't think of specific examples at this point.
There is also a hot version.
The consistency is the same as a European double-concentrated tomato paste in the tube (so a little thicker than American tomato paste in the can).
Any thoughts or ideas of where to use this? I'm usually pretty good about being creative in the kitchen, but just haven't come up with great ideas for this food. Specific dishes would be great. TIA!
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