This is a very soft, spicy spread, not a sauce, with a concentration of flavors that explode in the mouth. At first, it tastes sweet because you do not yet realize it is spicy.
Suddenly, the sweetness gives way to stimulating and delightful heat, enhancing the aftertaste, smoky and seasoned with many good things.
This is not just another hellishly spicy spread it is heavenly spicy and can be used in so many ways spread on a sandwich, a spoonful added to tomato sauce to elevate it, a topping for any dish you want to bake or fry.
It works wonderfully both on its own and as a flavor booster.
By the way, this spread also works beautifully for those avoiding hot spices, using only sweet peppers.
Ingredients:
- 3 large sweet red peppers
- Several hot peppers to taste (for example: 5 red chili + 2 yellow jalapeños)
- 1/4 cup olive oil
- Juice of 1/2 lemon
- 200 grams tomato paste
- 1 head of garlic, separated into peeled cloves
- 1 heaping tablespoon smoked paprika
- 7-8 whole cardamom pods
- 1 tablespoon whole cumin seeds
- 1 heaping tablespoon dried onion flakes
- 1 tablespoon coriander seeds
- 1 heaping teaspoon thyme
- 1 heaping teaspoon rosemary
- 1/2 teaspoon salt
- 1/4 to 1/2 cup cold water
- Optional: 1 teaspoon liquid smoke extract
Instructions:
Clean the sweet and hot peppers and place them in a blender or food processor.
Add all the other ingredients from the list.
Start with 1/4 cup water.
Blend until relatively smooth, though slightly coarse.
If too thick for your machine, add another 1/4 cup water, but only if necessary.
Avoid adding too much water to prevent longer cooking time later.
Heat a deep non-stick pan and transfer the mixture.
It may feel more like a sauce now. Cook uncovered to reduce liquids and enhance flavors.
Stay close and stir constantly, as the thick mixture may splatter if not stirred.
Cook until no excess liquid remains.
Test by dragging a spoon through the center: if the sides collapse and sink, there is more liquid to reduce.
Once the sides remain stable, the spread is ready.
Remove from heat and let cool. Transfer to a jar, leaving 2-3 millimeters of space at the top. Pour olive oil to preserve freshness and enhance flavor. Enjoy!