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Spoonful of chili pepper paste with fresh basil held over small mason jar.

Garden Pepper Paste

  • Author: Emily Brooks
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 1 Cup 1x
  • Category: Condiment


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.


  • 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
  • 12 tablespoons rice wine vinegar
  • 23 tablespoons extra virgin olive oil
  • 1/41/2 teaspoon ground cumin
  • 12 tablespoons balsamic vinegar (or more rice wine vinegar)
  • 12 tablespoons chopped fresh basil
  • Kosher salt and black pepper to taste


  1. 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.
  2. 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.
  3. 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