When hunger pangs arrive, planning goes out the window and everything instant comes into play. Which is why it is of vital importance that I have jars of homemade condiments ready at any given time in order to fulfil my cravings because honestly speaking, most store-bought don’t do justice. This recipe is one not from developing scientifically, but in the original mother’s way – by taste and desire! As I jotted down notes, it started with a bit of tomatoes, then whilst prepping, I decided to forgo them and really, kind of took my own calling. Ever since the first time I made this, I’ve stuck to the below recipe – varying just the kind of herbs and of course spice level.
Recipe Ingredients
2 bell peppers, roughly chopped into medium pieces2 jalapenos, roughly chopped2-4 cloves of garlic – as per your liking1 medium onion – roughly chopped2 tsp olive oil1-2 tsp balsamic vinegar1 tbsp red chili flakes (optional)1 tbsp dried seasoning of your choice1 tsp salt1 tsp pepper1 tsp of brown sugar
Recipe Instructions
Place a large pan on high heatOnce the pan is hot, add the bell peppers, jalapenos, garlic, onion with a sprinkle of salt and let roast, stirring occasionallyOnce all the ingredients are roasted set aside to cool downIn a mixer, add all the ingredients and pulse into a coarse paste or mixtureIn the same pan add the olive oil and the mixture and sautéThen add the red chili flakes, balsamic vinegar, salt, pepper, sugar and seasonings and cook for 10-20 minutes, stirring occasionalSet aside to cool and store in an airtight jar in the fridgePairs well for: sandwiches, dips, marinades, cheese platters, salad dressings
View Recipe
