SauceAppetizerSide Dish

Pepper Spread

Name: Pepper Spread
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 tbsp olive oil; 1 pcs yellow onion medium, finely chopped; 2 clove garlic minced; 2 pcs red bell pepper medium, seeded and finely chopped; 1 pcs yellow bell pepper medium, seeded and finely chopped; 1 pcs jalapeño pepper seeded and finely minced (optional); 1 cup apple cider vinegar; 0.5 cup light brown sugar packed; 2 tbsp dijon mustard; 1 tsp salt; 2 tbsp all-purpose flour; 3 tbsp water cold

A vibrant and versatile spread featuring finely chopped bell peppers simmered in a sweet and tangy sauce. This relish-style condiment is perfect for elevating sandwiches, pairing with cheese and crackers, or using as a glaze for grilled meats.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 8
Difficulty: Easy
Per serving: 102 kcal

Vegetarian

Allergen information: may contain gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 tbspolive oil
1 pcsyellow onion, medium, finely chopped
2 clovegarlic, minced
2 pcsred bell pepper, medium, seeded and finely chopped
1 pcsyellow bell pepper, medium, seeded and finely chopped
1 pcsjalapeño pepper, seeded and finely minced(optional)
1 cupapple cider vinegar
0.5 cuplight brown sugar, packed
2 tbspdijon mustard
1 tspsalt

slurry

2 tbspall-purpose flour
3 tbspwater, cold

Equipment

saucepan · small bowl · cutting board · knife · whisk

The method

Step by step

1
Heat the olive oil in a medium saucepan or pot over medium heat.
About 2 min
2
Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
About 5 min
Cook’s note: Don't let the onion brown, as this will affect the final color of the spread.
3
Stir in the minced garlic and optional minced jalapeño. Cook for one minute more until fragrant.
About 1 min
4
Add the chopped red and yellow bell peppers to the pot. Sauté for 5-7 minutes, stirring frequently, until they begin to soften.
About 7 min
5
Pour in the apple cider vinegar, then stir in the light brown sugar, dijon mustard, and salt until the sugar is dissolved.
About 2 min
6
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
About 15 min
Cook’s note: Stir every few minutes to prevent the peppers from sticking to the bottom of the pot.
7
In a small bowl, whisk together the all-purpose flour and cold water to create a smooth slurry with no lumps.
About 1 min
Cook’s note: Making a slurry prevents the flour from clumping when added to the hot liquid.
8
Slowly pour the slurry into the simmering pepper mixture while whisking constantly.
About 1 min
9
Increase the heat to medium and continue to cook, stirring constantly, for 2-3 minutes until the spread has noticeably thickened.
About 3 min
10
Remove the saucepan from the heat and let the spread cool in the pot for at least 30 minutes before transferring to a jar for storage. The spread will continue to thicken as it cools.
About 30 min

Per serving

Nutrition

65%Score

Calories: 102.3kcal
Protein: 1.2g
Carbs: 19.7g
Fat: 2g
Fibre: 1.5g
Sugar: 15.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container or sealed jar in the refrigerator.

Reheating

This spread is best served chilled or at room temperature.