Refrigerate then bring to room temperature prior to serving. Kisir is also a great accompaniment to grilled fish and salad. After the crop is harvested in the fall, the fresh peppers, both hot and sweet varieties, are roughly chopped, tossed with salt and placed in large shallow round trays which are then placed out in the sun for several days. When the peppers are sufficiently dry they are then packed with olive oil to preserve them. At this point individual cooks may add spices to their mixture, such as a little cinnamon and black pepper, but I prefer the simple additions of oil and salt.
Households usually prepare amounts to last an entire year until the next harvest.
If I want more of a bite, I just add some crushed red chili. Red pepper paste, along with bulgur wheat and pomegranate molasses, can usually be found in Middle Eastern food shops. If the paste is not available, you can easily make your own provided you have access to flavorful red peppers.