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
Units
Scale
- 6 firm red bell peppers, trimmed, seeds removed, and cut into 1 1/2-inch chunks
- 1 1/2 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