Name: Homemade pepper spread with garlic: an irresistible taste for toasts and sauces
Prep time: 70 min
Cook time: 70 min
Total time: 70 min
Yield: 7
Ingredients: Peppers 2 kg (red, meaty); Tomato paste 150 g (or the same weight of blanched, peeled tomatoes); Garlic 5 cloves; Vinegar 100 ml (8% or wine); Hot peppers 4 pcs (adjust quantity according to desired spiciness); Salt 2–3 teaspoons; Granulated sugar 50 g

Homemade pepper spread with garlic: an irresistible taste for toasts and sauces

Homemade pepper spread with garlic: an irresistible taste for toasts and sauces recept

Easy to prepare
7 portions
70 minutes

Jan, 17. 12. 2025

Are you looking for a way to use up an excess of garden peppers and prepare a versatile seasoning for the whole year? This spicy pepper spread from our grandmothers is quick, cheap and will last in the pantry until the next season.

For 7 portions

Ingredients

Peppers 2 kg (red, meaty)
Tomato paste 150 g (or the same weight of blanched, peeled tomatoes)
Garlic 5 cloves
Vinegar 100 ml (8% or wine)
Hot peppers 4 pcs (adjust quantity according to desired spiciness)
Salt 2–3 teaspoons
Granulated sugar 50 g

Preparation procedure

Preparation of ingredients: Wash the peppers, remove the stems and seeds. Peel the garlic, remove the stems from the hot peppers.
Grinding the vegetables: Grind all cleaned ingredients in a meat grinder (you can also use a high-powered kitchen blender, but the mixture should remain slightly coarse).
Seasoning the base mixture: Add the tomato paste, vinegar, salt and sugar to the ground vegetables. Mix thoroughly so the seasoning is evenly distributed.
Packing into jars: Divide the mixture into clean, hot-water-rinsed and dried canning jars (≈ 200 ml). Leave 1 cm of free space below the neck. Immediately seal tightly with new lids.
Sterilization: Place the jars into a pot lined with a towel, cover with water to ¾ of their height and heat to 85 °C. Sterilize for 25 minutes, then remove the jars, turn them upside down and let cool.
Storage: Transfer the cooled jars to a cool, dark place. Store opened spread in the refrigerator and consume within two weeks.

Total preparation time:

Active work: 15 min
Sterilization and cooling: 25 min sterilization + 30 min cooling
Total: ≈ 70 min

Number of servings:

Yield approximately 6–7 standard jars (200 ml) – an ideal supply for an average household.

Final tips:

Tomato variation: If you use fresh tomatoes instead of paste, choose meaty ones (San Marzano), blanch them, peel and blend.
Level of spiciness: You can replace the hot peppers with chili flakes or omit them entirely to make a milder version for children.
More flavor: Add a teaspoon of smoked paprika or a handful of fresh herbs (oregano, basil) and you will take the spread to a completely new, aromatic level.

Homemade pepper spread with garlic is great on crispy toasts, seasons sauces, lecho and pasta. Whether you open it in January or July, it will remind you of the taste of summer and your own harvest.