Turkish red pepper flakes and red pepper paste are sautéed in hot olive oil, then balanced with vinegar and garlic to make a deep red sauce. A few drops are enough to add to late-night snacks; this low-calorie, spicy sauce pairs with grilled dishes and meze.
Warm the olive oil gently and add the Turkish red pepper flakes and Urfa pepper flakes. Sauté for 1–2 minutes, just until fragrant, without letting them burn.
Add the red pepper paste, garlic, vinegar, and salt. Cook over low heat for 8 more minutes, stirring.
Remove from the heat and let rest at room temperature for 20 minutes so the flavors can meld.
Transfer to a glass jar and store in the refrigerator.
Do not toast the Turkish red pepper flakes in oil for too long; if they burn before becoming fragrant, the sauce will taste bitter. No known allergens are listed in this recipe.
Sos bana beklediğimden çok daha acı geldi, isot biberini yarıya indirsem tadı çok mu hafifler? Elma sirkesi yerine limon suyu kullanmak dengeyi nasıl etkiler merak ediyorum.
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