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 pieces
2 jalapenos, roughly chopped
2-4 cloves of garlic – as per your liking
1 medium onion – roughly chopped
2 tsp olive oil
1-2 tsp balsamic vinegar
1 tbsp red chili flakes (optional)
1 tbsp dried seasoning of your choice
1 tsp salt
1 tsp pepper
1 tsp of brown sugar
- Recipe Instructions
Place a large pan on high heat
Once the pan is hot, add the bell peppers, jalapenos, garlic, onion with a sprinkle of salt and let roast, stirring occasionally
Once all the ingredients are roasted set aside to cool down
In a mixer, add all the ingredients and pulse into a coarse paste or mixture
In the same pan add the olive oil and the mixture and sauté
Then add the red chili flakes, balsamic vinegar, salt, pepper, sugar and seasonings and cook for 10-20 minutes, stirring occasional
Set aside to cool and store in an airtight jar in the fridge
Pairs well for: sandwiches, dips, marinades, cheese platters, salad dressings
