Name: Homemade pepper spread with garlic for toasts
Prep time: 70 min
Cook time: 70 min
Total time: 70 min
Yield: 24
Ingredients: 2 kg red peppers (seeded); 150 g tomato paste (or 350–400 g peeled tomatoes); 5 cloves of garlic; 4 hot peppers (adjust to desired spiciness); 100 ml 8 % vinegar; 2–3 teaspoons salt; 50 g granulated sugar

Homemade pepper spread with garlic for toasts

Homemade pepper spread with garlic for toasts recept

Easy to prepare
24 portions
70 minutes

Jan, 17. 12. 2025

A pepper spread that smells of summer and disappears from the fridge at lightning speed. Great on hot toasts, in sandwiches, on pasta and as a base for a quick sauce. Preparation is simple: grind the peppers with garlic and hot peppers, season with tomato paste, sugar and vinegar, and finally sterilize briefly.

For 24 portions

Ingredients

2 kg red peppers (seeded)
150 g tomato paste (or 350–400 g peeled tomatoes)
5 cloves of garlic
4 hot peppers (adjust to desired spiciness)
100 ml 8 % vinegar
2–3 teaspoons salt
50 g granulated sugar

Preparation procedure

Wash the peppers, remove stems and seeds. Peel the garlic, remove the seeds from the hot peppers if you don't want a too-spicy version.
Grind the peppers, garlic and hot peppers through a meat grinder (or briefly blend in a chopper to a fine texture).
Stir in the tomato paste (or finely chopped peeled tomatoes), salt, sugar and vinegar. Mix thoroughly and warm for 5–8 minutes in a wide pot over low heat so the flavors combine.
Fill the hot spread into clean, warmed jars up to the rim. Wipe the rims dry and seal tightly.
Sterilize at 85 °C for 25 minutes. Let the jars cool, store in a cool, dark place.
Before serving, stir, taste and, if needed, adjust the salt or acidity with a pinch of sugar or a drop of vinegar.

Total preparation time 1 hour 10 minutes

Number of servings / yield 6–8 jars of 200 ml

How to serve

Ideal on hot toasts, in sandwiches and toasts, as a spicy base under cheese or ham, in pasta with a little olive oil and Parmesan, or for seasoning sauces and pan-fried meat.

Tips and variations

For a milder version, leave out the seeds from the hot peppers or use only 1–2 pieces.
Add a smoky note by adding ½ teaspoon smoked paprika.
For an extra smooth texture, briefly blend the spread with an immersion blender after cooking.
Store an opened jar in the refrigerator and consume within 7–10 days.

Conclusion

Homemade pepper spread with garlic is a versatile “lifesaver” for quick dinners and hosting. From a few ingredients and basic sterilization you get a bold, sweet-and-sour and slightly spicy spread that elevates toasts, sandwiches and pasta to a full meal. Make several jars at once — they disappear quickly.