Whilst looking for inspiration of different ways of serving up Bulgar wheat I came across a Turkish recipe, Kisir – Bulgar wheat salad which called for Biber Salcasi, so here’s how to make a wonderfully hot paste.
1 large red pepper
1 large red chillies, seeds removed
Good squeeze fresh lemon
Extra virgin olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
Roast the pepper and chilli until the skins have blistered and charred.
When cool enough to handle peel the skin from the pepper and remove the membranes and seeds.
With a sharp blade scrape the flesh away from the chilli.
Place all ingredients, except the oil, into a blender then whiz to a purée, drizzling a little oil to blend.
It is not unlike Canarian mojo sauce.