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
- 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
- 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