Pepper and Tomato Paste

 

 

 

 

 

 

 

This paste serves as a base for a lot of stews, soups and dishes like jollof rice. Though you can pick up a can in your favorite grocery store, the taste of homemade pepper and tomato paste is a lot more superior to store bought brands.

 

 

 

 

 

 

INGREDIENTS:

(1) Tomatoes

(2) Red Bell Peppers

(3) Onions

Optional Ingredients:

(4) Scotch Bonnet

(5) Garlic

(6) Ginger

A Few Notes: I have not given any measurements here as the quantity of each ingredient depends on the taste you are gunning for or the meal you are making. As a personal preference, I usually use the ration 4:2:1 for Red Bell Peppers, Tomatoes and Onions Respectfully. I also add a couple of scotch bonnets and about a teaspoon of Ginger for some kick. Whatever ratio you choose, be sure to use ingredients that are ripe as these will produce a better tasting paste.

 

 

 

 

 

 

 

PROCEDURE:

(1) Wash, seed and slice your red bell peppers into chunks. Also Wash and chop your tomato and onions. If using garlic and ginger, peel and wash these before adding to the rest of the ingredients.

 

 

 

 

 

 

(2) Place all the ingredients in a food processor and process until a smooth puree forms.

 

 

 

 

 

 

Note: A blender can also be used here. While a blender offers a smoother puree, you will need to add some water to get the paste to the needed consistency. The draw back with this is that it will take a longer time to cook as most of the water will need to evaporate from the puree to turn it into a paste. With a food processor however, no extra water is needed to process the ingredients.

(3) Pour the puree into a large pot and boil uncovered until the puree changes into a thick paste. This can take anywhere between 30 minutes and 1 hour, depending on the volume of the puree, how much tomato you use or how juicy the tomatoes were. Stir every 20 minutes so as to prevent the larger bits from settling at the bottom of the pot and burning.

 

 

 

 

 

 

Note: As the liquid level reduces and the paste thickens, the paste has a tendency to splash if stirred. In order to prevent this form happening, switch off the fire before stirring the paste and cover the paste with the pot lid or splatter guard after turning the heat back on for about 30 seconds or until the splashing stops.

(4) Boil the paste until you notice some holes in the paste and there is no longer water bubbling through the holes. Take the pot off heat and allow the paste to cool before storing.

 

 

 

 

 

 

The paste can be stored in the fridge for about 2 weeks or in the freezer for longer periods of time.