Realistic Cooking Ideas

for Busy People! And sharing our life adventures along the way!

Grilled Chicken Skewers with Aleppo Pepper served with Asparagus with Aleppo Pepper!

As I mentioned in my blog where I shared my first recipe for Hot Pepper Chili Sauce, I am on a new cooking adventure to learn more about peppers and how to cook with them. I started researching different types of peppers and how to use them. There was so much information I figured there had to be a better way to get started. So I posted on Facebook a request for anyone who had advice for a novice pepper user. Brooke, who loves to cook, responded with how she got started with adding heat to her dishes. She recommended starting with Aleppo Pepper.

I figured that is a good starting point so I ordered it from My Spice Sage located in the Bronx. They offer free shipping in the US on an order $10 or more. Plus they let you select a free 1-ounce sample. So I have been ordering different peppers so I can experiment with them!

Information on Aleppo Peppers from My Spice Sage indicate it originates from the Mediterranean, has a medium heat, sweet, fruity, and is complex with hints of Cumin. Some people use Aleppo in place of crushed red pepper on pizza and pasta dishes. Below is a picture of the Aleppo pepper I used for this recipe. It has a beautiful texture and color!

Chaat Masala is also a new spice for me. From My Spice Sage they indicate the origin is India and it has an intense, bittersweet, tangy taste and aroma. Below is a picture of the Chaat Masala I used for this recipe. It has a beautiful color and I can small the cumin – which I love!

When venturing into the new territory of cooking with peppers, I figured it is a good idea to start out small to test out the heat and flavor. This recipe is a good way to try out Aleppo Pepper to determine how much to add to other recipes.

2 cups Asparagus, chopped
1 tsp Lemon Juice
1 tsp Chaat Masala
½ to 1 tsp Olive Oil
½ to 1 tsp Aleppo Pepper, crushed

Mix the asparagus with lemon juice and Chaat Masala. Heat oil in a frying pan, add your asparagus mix and cook until almost done.

Add salt and Aleppo pepper, mix and finish cooking. If you had 1 tsp. of the crushed Aleppo Pepper it will add some heat to this dish. If you are concerned you could start out with a ½ tsp and work your way up to more heat.

This is a great side dish that you can place in a nice serving bowl and top with a lemon slice. Some people might like a little extra lemon!

4 thoughts on “Cooking Asparagus with Aleppo Pepper!

  1. Clanmother says:

    You have a remarkable way of turning something that I think is too complicated for me into something doable!! Thank you,

    1. Bernice says:

      Your welcome! I am always short on time, as most people, so I look for ways to simplify my recipes when I can. We love a lot of flavor so I like to try different spices and herbs. Right now I am enjoying researching different chili peppers and how to cook with them.

  2. Laurie says:

    I love Aleppo Pepper. Penzey’s Spices also carries it. Your asparagus dish looks quite nice.

    1. Bernice says:

      Thank you. It was easy to make and a great way to experiment with Aleppo Pepper. Penzey’s Spices has a great website!

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Susan Call Hutchison

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