Provided you can get it, Hungarian paprikakrém is expensive here. It comes in tiny tubes sometimes in jars, and can range from regular to very hot and they tend to be on the salty side. Hungarian pepper paste may be used instead of paprika, but the homemade version is not strong enough for that, not unless it was made from Hungarian red peppers. I don’t add salt to it and that way I don’t have to adjust the dish I am adding the pepper paste to. A tablespoon or two of this slightly smoked flavoured paste adds an extra layer of taste to pörkölt or gulyás and many other paprika based dishes.
RED PEPPER PASTE
4 roasted red peppers
2 Tbsp Olive Oil
1 tsp red wine vinegar
• Place all of the ingredients in a food processor and pulse grind into thick sauce.
• Pack into a tiny sterilized jar with a well fitting cap.
• Keep it refrigerated.
2 Tbsp Olive Oil
1 tsp red wine vinegar
• Place all of the ingredients in a food processor and pulse grind into thick sauce.
• Pack into a tiny sterilized jar with a well fitting cap.
• Keep it refrigerated.
