There’s nothing quite like homemade Dibs Flayfleh! This traditional Middle Eastern red pepper paste is rich, vibrant, and full of concentrated pepper flavor. Made with just a few simple ingredients, it’s a wonderful way to preserve the taste of fresh red peppers and bring a delicious depth of flavor to your cooking.
Whether you spread it on bread, add it to marinades, stir it into stews, or use it as a base for your favorite Middle Eastern dishes, this homemade pepper paste is a staple worth keeping in your kitchen. The secret is removing as much moisture as possible, cooking the peppers down until thick, and finishing with a little vinegar and olive oil.
Once you make your own, you’ll appreciate just how flavorful homemade pepper paste can be!
Ingredients
- 1,600 g Anaheim red peppers
- 1½ tablespoons natural coarse sea salt
- 1 tablespoon white vinegar
- 2 tablespoons olive oil, plus extra for covering the surface
The salt rule of thumb: Use approximately 1 tablespoon of salt for every 1 kilogram of peppers (a 1:1 ratio of kilograms of peppers to tablespoons of salt).
Instructions
1. Wash and prepare the peppers Wash the red peppers thoroughly. Remove the stems, seeds, and white membranes. Cut the peppers into smaller pieces.
2. Sun-dry the peppers Arrange the pepper pieces on a clean wire rack in a single layer. Place them in the sun for about 4 hours, turning them after 2 hours.
This step helps remove excess moisture, allowing the pepper paste to cook down more quickly and develop a richer flavor.
If the weather isn’t suitable for sun-drying, you can use another clean, food-safe method to remove some of the surface moisture.
3. Grind the peppers Using a meat grinder or food processor, process the peppers into a fine grind.
Transfer the ground peppers to a strainer and allow the excess liquid to drain away.
4. Cook the pepper paste Transfer the ground peppers to a nonstick pan. Cook over medium heat, stirring occasionally, until the mixture thickens and the excess liquid evaporates.
Continue cooking until the peppers form a concentrated, thick paste. Keep an eye on the pan and stir more frequently as the mixture thickens to prevent sticking or scorching.
5. Add the vinegar and olive oil Add 1 tablespoon of white vinegar and 2 tablespoons of olive oil. Stir well and cook for another 30 seconds, until everything is thoroughly combined.
6. Transfer to a jar Transfer the hot paste to a clean, properly prepared jar and smooth the surface. Allow it to cool, then refrigerate promptly.
For everyday use, keep the paste refrigerated and always use a clean, dry spoon.
How to Use Dibs Flayfleh
- Spread a little on flatbread or sandwiches.
- Add to marinades for chicken, meat, or vegetables.
- Stir into stews, sauces, and lentil dishes.
- Mix with olive oil, garlic, and spices for a flavorful dip.
- Use as a base for other Middle Eastern pepper dishes.
Homemade, simple, and full of flavor. Sahtain!