We all have a daily busy life and sometimes we just want to make some recipe that won’t take time to prepare. if there’s boiled or roasted pepper in the refrigerator this will cut down the time we use in the kitchen. This recipe shows how to make tomato and pepper paste, they can be done in two ways. The first way of making this paste is boiling and the second way is by roasting.
You can make the pepper selection anyhow you want it, if you want it spicy you add more habanero/rodo, if you want more tomatoes you add as many as you want. The texture or consistency of the pepper blend will be determined by what you want to use it for. Roasted pepper has this flavor (which I like)that comes with it, and it can be used for different types of sauce or stew just like the boiling process.
- 4 Red Bell Pepper
- 4 Tomatoes
- 2 habanero/Rodo
- 1 Onion
- Ginger (optional)
- Garlic (optional)
Pick the stalk of the pepper, wash and Deseed red bell pepper. Peel the onion and cut into chunks, and clean up and add ginger and garlic if using.
Blend the pepper in the blender, the texture of the pepper will be determined by what you want to use the pepper for. Blend with little water as possible to reduce the time of boiling. I didn't use any water because my blender could blend it without water.
Pour the pepper into a pot and boil until the water dries up.
TIP: when boiling and the pepper mixture wants to boil over put a wooden stick over it and it will stop it.
Remove from the heat and let the pepper paste cool down and before you store in a sterilized jar.
Preheat oven to 400 degrees F.
After the cleaning process cut up the pepper.
Line a baking sheet with a foil or parchment paper (you can do without it if don't have) and put the cut up pepper and roast in the oven for about 45 minutes. If you have more pepper you can roast under 450 degrees F.
After roasting you will notice some black on the peppers but don't worry it won't alter the taste.
Let the pepper cool down and blend.
Store in a jar, your tomato and pepper paste is done.
The picture below shows the blended roasted pepper.
This picture shows boiling process.
You can use the paste for soup, stew, sauce, jollof rice or any meal that calls for tomato and pepper. If you don't want any spice you can do away with the habanero.
It can be stored in the refrigerator for about two weeks or in the freezer. If you use part of the paste just top the remaining in the refrigerator with vegetable oil.
You might like to try Homemade Coconut Oil