How to Make Pepper Paste and Perfect Paste Dip & Spread for Tortilla Chips and Bread!

Tasty Recipes

by Refika Kitchen
How to Make Pepper Paste and Perfect Paste Dip Spread for Tortilla Chips and Bread

Pepper Paste is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

I’m reporting to you from, once again, the outdoor kitchen! I won’t go into much detail anymore as I’ve probably already filled your head with enough of my redecorating updates ???? Oops, I almost got into it again…

Anyways, back to today’s video. I have a special pepper paste recipe for you guys today! It’s not just one of those regular pastes though, it’s the kind you can use to cure your delicious steaks, use as a mezze base, or even enjoy as a beautiful alternative to your go-to salsa dip with a little bit of a twist – in this case it’s called `Acuka`. Trust me, it’s a wonder paste that’ll absolutely blow your mind. Enjoy today’s video and leave us a comment down below! ????

How to Make Pepper Paste and Perfect Paste Dip Spread for Tortilla Chips and Bread

Follow along with the 📝 recipes below👇🏾👇🏾

How to Make Pepper Paste and Perfect Paste Dip Spread for Tortilla Chips and Bread
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Pepper Paste

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 6 kg of red capia peppers, (any thick-fleshed pepper would do great like bell peppers)
  • 8 red hot chilli peppers, (you can change the amount to your taste)
  • 5 tablespoons of olive oil (extra for the jars)
  • 2,5 tablespoons of salt


  • 10 tablespoons pepper paste (hot or sweet, It is all up to you)
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 4 handfuls walnuts
  • 4 tablespoons olive oil
  • Walnut size piece of ginger, grated
  • 4-5 sprigs of za’atar thyme, chopped (alternatively you can use dried or fresh thyme but you may need to increase the amount)


  1. Halve the peppers and take the seeds out with a spoon. Try not to waste the flesh and use them all.
  2. Boil the peppers for about 20-25 minutes until the skin becomes wrinkly and can be peeled off easily.
  3. If you want a hot pepper paste, make a lengthwise cut on the chili peppers and add them to the boiling water.
  4. Take the peppers out and peel them if you can when they are cold.
  5. Stuff all of the peppers in a clean kitchen cloth or bag and drain for a night. Put some weight on them to drain all the excess water
  6. The next day grinds the peppers with a meat grinder. You can use an automatic or manual one, both work great. Grinding also will help with peeling them but clean the grinder a couple of times to avoid the any blockage.
  7. Transfer the paste to a wide pot and begin to cook.
  8. Add the salt and olive oil. You can adjust the saltiness according to the amount or if the paste will be conserved or not.
  9. While cooking, be sure the temperature is above 75 C (170 F).
  10. At that time place the machine-washed jars in the oven and set the temperature to 120 C (250 F) to sterilize and dry them. Boil the lids as well.
  11. To conserve the paste for years, pour some olive oil into a jar and fill it with the paste. Push the pastedown to take all the air bubbles out.
  12. Flatten the surface and clean the edges with a paper towel. Cover the paste with olive oil to avoid its contact with air.
  13. Lock the lids tightly and let them cool down. Your delicious, sun-kissed pepper paste is at your service. Keep them in a dark and cool place. Keep the paste in the refrigerator after you open the lid.


  1. Roast the cumin and coriander seeds for a couple of minutes in a pan.
  2. Smash the peppercorns using a pestle and mortar.
  3. Add the roasted seeds and smash them as well.
  4. Meanwhile, roast the walnuts for a couple of minutes and chop roughly.
  5. Mix the smashed seeds, walnuts, pepper paste, and olive oil.
  6. Peel the ginger with a teaspoon and grate it into the mixture.
  7. Add the thyme and give it a mix.
  8. Simple, yet amazingly delicious acuka is ready to enjoy as a spread, dip, or meze.
  9. You can put it in jars and cover them with olive oil before locking the lid. This way you will be able to preserve it in the refrigerator for weeks
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Recipe video


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