Unlike conventional methods, red pepper paste was produced by various techniques using starter cultures. Products from paste process were stored at 37°C for 60 days. Salinity, acidity, color parameters, invert sugar, brown pigment formation values were determined together with microbiological, statistical and sensory evaluations at different filling temperatures with and without protective agents. Microbiological analysis showed that E. coli was not detected in raw material and in the final product at any production stage, however mold and yeast growth started from beginning of the second storage period. Increase in total sugar content of the final product via protective agent use caused a higher acidity, in other terms a lower pH value. Sweet red pepper paste treated with protective agents at higher temperature was found to be best with respect to panelists’ flavor and color quality scores. The study showed the necessity to use protective agents in red pepper paste production.