Friends! I am in love with this Garden Pepper Paste I recently made using mostly ingredients from, yes, you guessed it….my garden! I have never made a pepper paste before, but the inspiration struck when I was experiencing an abundance of peppers in my garden and not quite sure what to do with them all. I’d pickled, sliced and frozen, given away, muddled into margaritas and sautéed into soups already. So, what next, I wondered.
After noticing nearly gone-off red and yellow bell peppers in the crisper drawer (not from my garden, but in need of some love), I thought of pepper paste and got to it. Why haven’t I made this before? It’s easy, super versatile and totally, unbelievably delicious. I buy similar condiments all the time, for that easy kick of spice on eggs or sandwiches, or pasta dishes, to name just a few uses.
Well, never mind why I haven’t because now I will again and again. My heart is happy.
Admittedly, this recipe is not really “tested”. I made it up, working to emulate a cooked-down, stewed like texture while maintaining the beautiful vibrancy of all the peppers I had before me. I know the next batch will require adjustments based on the peppers flavors, heat, and availability (more garden overflow?!?) so I am leaving this recipe fluid rather than a hard set of instructions. But that’s cooking for you sometimes; working with what you have and making it shine!!
So, just keep in mind that the measurements here are approximate and don’t be afraid to add a splash of this and a pinch of that. I encourage you to taste as you go, and trust your instincts. It’s gonna be beautifully delicious!
Vibrant and fresh with a touch of heat, this pepper paste is the condiment you never knew you were missing. Perfect on fish, chicken, sandwiches or cheese and crackers, there is a multitude of reasons to keep this in your fridge.
Ingredients
Scale
1 large red bell pepper, roughly chopped
1 large yellow bell pepper, roughly chopped
about 4 ounces of red and green jalapeño peppers, seeded and roughly chopped
1 teaspoon minced garlic
1–2 tablespoons rice wine vinegar
2–3 tablespoons extra virgin olive oil
1/4 – 1/2 teaspoon ground cumin
1–2 tablespoons balsamic vinegar (or more rice wine vinegar)
1–2 tablespoons chopped fresh basil
Kosher salt and black pepper to taste
Instructions
Place all peppers, rice wine vinegar and garlic the bowl of a food processor; slowly drizzly in the oil and pulse until finely chopped. Mixture should be loose, colorful and still show the texture of the peppers and seeds. Transfer to a small saucepan and stir in cumin.
Place saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and cover pot with a lid, slightly ajar. Cook 25-35 minutes, stirring frequently, until liquid has mostly cooked out, mixture has a slightly stewed-like texture, and peppers are still bright in color. Stir in fresh basil and 1 tablespoon balsamic vinegar. Season with salt and pepper and taste. If flavors need a little more pop, stir in a bit more vinegar.
Transfer to a sealable jar or container and let cool to room temperature. Seal tightly and refrigerate.
Keywords: pepper paste, jalapeño, bell peppers, chili peppers, spicy paste
