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+ servings

Hamim (Red Pepper Paste)

Course Sauce
Cuisine Armenia
Servings 4
Author International Cuisine


  • 1 lb. hot red chilies Aleppo if you can find them otherwise try Fresno’s, seeded and halved membranes removed
  • 3 lbs. sweet red peppers seeded and quartered membranes removed
  • 3 tablespoons course salt
  • 1 ¼ teaspoons sugar
  • 3 tablespoons olive oil
  • Parchment paper
  • Cheesecloth


  • Coarsely grind the peppers in a food processor
  • Toss with 3 tablespoons of coarse salt
  • Spread the mixture out on 2 parchment lined baking sheets
  • Preheat the oven to 175 degrees
  • Place the trays in the oven until the peppers are dry about 6 hours
  • It will reduce quite a bit leaving you with about two cups
  • Place half the peppers in a double thickness of cheesecloth and squeeze hard to emit any excess moisture. Repeat with the other half.
  • In a food processor, blend the peppers with the sugar and half the oil.
  • Add coarse slat to taste, it should taste slightly salty
  • Pack into 2 small glass jars
  • Top with the remaining oil, close tightly and refrigerate.
  • The paste taste best after about 1 week in the refrigerator.