Homemade Tomato And Red Bell Pepper Spread
Do you love peppers? If yes, now you can enjoy their taste throughout the entire winter, with this delicious homemade tomato and red pepper spread.
In the text below, we show you how to make this easy, yet very tasty tomato and red pepper spread. It is a multi-purpose dip, which can be used on top of bruschetta, or as an addition to cheese, or rice.
Homemade Tomato And Red Pepper Spread
In order to make this recipe, you’ll need the ingredients we list down below. If you don’t want it to have a spicy and hot taste, remove the chili peppers.
– 8 lbs of red bell peppers
– 2 lbs of tomatoes
– 1 handful of parsley leaves
– 1 cup of olive oil
– 1/4 cup of white balsamic vinegar
– 2 chili peppers
– 2 flat tablespoons of Himalayan salt
– 4 tablespoons of brown sugar
– 1/2 garlic bulb
– 1 cup of shelled pistachio nuts
The preparation goes quite simple. The first thing you need to do is bake the red bell peppers on the grill, until their skin turns black. Once baked, leave them to cool down. Then, peel them, remove the seeds and chop them into tiny little pieces.
While the peppers are cooling, you can peel the garlic and pulse it in a food processor, along with the pistachio nuts. Process until you get a thick and creamy paste.
Peel the tomatoes and then put them in the food processor. Add the olive oil, balsamic vinegar, parsley leaves and chili peppers. Pulse until the ingredients combine and you get a nice and runny paste. Transfer the paste into a bowl and add the chopped bell peppers and the paste of garlic and pistachio. Stir in the brown sugar and Himalayan salt.
Put the spread on a light fire, and cook until it thickens a bit, approximately for about 30 to 45 minutes.
When you’re done, you can put the spread in mason jars and close them air tight. You can store the pepper spread for 6 months in a dark and cold place.