The best, highly addictive pepper spread: Nothing beats homemade!

Name: The best, highly addictive pepper spread: Nothing beats homemade!
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 16
Ingredients: 1 kg red peppers (preferably kapia); 1 kg onion; 1 kg tomatoes; 1 small can of tomato paste; 100 ml oil; 2 tablespoons full‑fat mustard; 4 tablespoons vinegar; 5 chili peppers; 100 g granulated sugar; 40 g salt; 3 large apples; 1 red beet

i-Recipe.comRecipesThe best, highly addictive pepper spread: Nothing beats homemade!

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Easy to prepare
16 portions
120 minutes

Tomáš, 22. 12. 2025

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This pepper spread recipe is an ideal way to use up an excess of peppers from your garden. It’s excellent as an accompaniment to bread or meat and great for canning for the winter. The final flavor is mildly spicy thanks to the chili peppers and sweet thanks to the apples and red beet. The preparation is a bit time‑consuming, but the result is worth it!

For 16 portions

Ingredients

1 kg red peppers (preferably kapia)
1 kg onion
1 kg tomatoes
1 small can of tomato paste
100 ml oil
2 tablespoons full‑fat mustard
4 tablespoons vinegar
5 chili peppers
100 g granulated sugar
40 g salt
3 large apples
1 red beet

Preparation procedure

Preparing the vegetables: Remove the seeds from the peppers and cut them into strips. Peel the onion and slice into rings. Put the tomatoes into a blender and purée them.
Sautéing the vegetables: Heat the oil in a large pot and sauté the onion with the peppers. Add the chopped chili peppers, the sliced red beet and the apple rings (with the peel on, remove only the cores). Sauté briefly, then add the tomato purée and salt. Simmer the mixture until most of the water has evaporated.
Seasoning and blending: When the mixture is almost dry, add the mustard, vinegar, tomato paste and sugar. Mix well. Blend the mixture with an immersion blender until smooth. If you like an extra-fine spread, you can pass the mixture through a sieve.
Preserving: Fill the finished mixture into sterilized jars. Seal the jars tightly and place them in a pot of water. Sterilize for 20 minutes once the water reaches a boil.
Finishing: After sterilizing, turn the jars upside down and cover them with a towel or blanket. Leave them to cool completely. If any jar does not seal, repair it. You can store the spread in a dark, cool pantry. This quantity yields approximately 18–20 jars (depending on jar size).

This pepper spread recipe is ideal for canning so you can preserve your summer pepper harvest for the winter months. Just open a jar and enjoy fresh homemade spread! Enjoy!