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Hamim (Red Pepper Paste)
An Armenian staple that is delicious with lamb and lavash!
Course Sauce
Cuisine Armenia
Prep Time 20 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 20 minutes minutes
Servings 2 cups
Calories 463kcal
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. red peppers seeded and quartered membranes removed
- 3 tablespoons coarse 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.
Calories: 463kcal | Carbohydrates: 63g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 10513mg | Potassium: 2168mg | Fiber: 18g | Sugar: 43g | Vitamin A: 23462IU | Vitamin C: 1197mg | Calcium: 86mg | Iron: 5mg