Turkish Pepper Paste

Some people cultivate roses; I raise chiles. Every summer our small Brooklyn backyard is crowded with planters (mostly empty olive buckets from the store) hosting as many varieties as I can get my hands on, from tiny Thai bird’s eye chiles to Fresnos, jalapeños, and, of course, Aleppo and Urfa peppers. Some I dry, but I also like to preserve them in the form of this spicy condiment that we use all year long. If you don’t have access to fresh Urfa peppers, you can use any combination of swee