perfect for sauces, dips & more
When I first tried making red pepper paste at home, I couldn't believe how simple it was-and how much better it tasted than anything store-bought. It's rich, slightly smoky, a little spicy, and honestly? It makes just about everything taste better.
I've used this paste in soups, stirred into sauces, spread onto sandwiches, and even as a marinade for chicken. It's one of those staples that makes cooking faster and more flavorful during busy weeks.
And the best part is, you only need a few basic ingredients to make it. If you love easy kitchen staples like this, you'll also want to check out my homemade hummus recipe for another quick dip that's always in my fridge.
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ingredients
- 6 firm red bell peppers, trimmed, seeds removed, and cut into 1 ½-inch chunks
- 1 ½ cups hot water
- 3 small red chili peppers, trimmed, seeds removed, and finely chopped (add a few more if you like it spicier)
- 2 teaspoons kosher salt
- 1 tablespoon extra virgin olive oil
instructions
soften the bell peppers
Place the red bell peppers and hot water in a large Dutch oven. Cook over medium heat for about 25 minutes, stirring often. Gently press and turn them as they cook. They'll start to break down and most of the water will absorb.
add the chili peppers
Stir in the chopped chili peppers and keep cooking over medium-low heat for another 10 minutes. By the end, the mixture should look softened, and the liquid mostly gone. Turn off the heat and let it cool for 5 minutes.
make the paste
Transfer the mixture to a food processor and blend until it's almost smooth. I like leaving a little texture, but you can go as smooth as you like.
reduce the paste
Pour the purée back into the pot. Stir in the salt and cook over low heat for 30-35 minutes, stirring often so it doesn't stick or burn. The paste will reduce by half and turn into a rich, thick spread.
store your paste
Spoon into a clean glass jar, pressing it down gently to remove air pockets. Top with olive oil, seal with a lid, and let it cool. Store in the fridge for up to 3 weeks.
storage tips
This paste keeps really well in the fridge when topped with olive oil. For longer storage, you can also freeze small portions in ice cube trays and pop one out when you need it.
ways to use red pepper paste
- Stir a spoonful into tomato sauce for pasta night
- Spread onto sandwiches instead of mayo
- Add to marinades for chicken, lamb, or veggies
- Mix into dips like yogurt or hummus for extra kick
- Stir into soups and stews for deeper flavor
top tip
Always cook the paste low and slow in the final step. It's tempting to rush, but the extra time makes the flavor deeper and the texture just right.
faq
how long does homemade red pepper paste last?
It lasts up to 3 weeks in the fridge. Just make sure it's covered with olive oil to keep it fresh.
can i make this less spicy?
Yes! Skip the chili peppers or use just one for a milder version.
can i freeze red pepper paste?
Definitely. Freeze in small portions and thaw when you need it.
what's the best way to use it quickly?
I love stirring it into scrambled eggs or spreading on toast with a bit of cream cheese-it's quick and so good.
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Print📖 Recipe
Red Pepper Paste
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 ½ cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
A smoky, spicy, and deeply flavorful red pepper paste perfect for sauces, dips, marinades, and more. Easy to make and keeps well in the fridge or freezer.
Ingredients
- 6 firm red bell peppers, trimmed, seeds removed, and cut into 1 ½-inch chunks
- 1 ½ cups hot water
- 3 small red chili peppers, trimmed, seeds removed, and finely chopped (add more for extra heat)
- 2 teaspoons kosher salt
- 1 tablespoon extra virgin olive oil
Instructions
- Place the red bell peppers and hot water in a large Dutch oven. Cook over medium heat for about 25 minutes, stirring often, pressing and turning them as they soften.
- Stir in the chopped chili peppers and continue cooking over medium-low heat for another 10 minutes until softened and the liquid is mostly absorbed. Let cool for 5 minutes.
- Transfer the mixture to a food processor and blend until almost smooth, leaving a bit of texture if preferred.
- Pour the purée back into the pot, stir in the salt, and cook over low heat for 30-35 minutes, stirring often to prevent sticking. The paste should reduce by half and become thick and rich.
- Spoon the paste into a clean glass jar, press down to remove air pockets, top with olive oil, seal, and let cool. Store in the fridge for up to 3 weeks.
Notes
Store topped with olive oil in the fridge for up to 3 weeks or freeze in small portions. Use it in sauces, marinades, dips, sandwiches, soups, and more. For less heat, reduce or omit the chili peppers.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 1g
- Sodium: 160mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
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