in Italy

Italian pepperoni paste

updated

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Ingredients for 1 servings:

  • 50 g jalapeño peppers
  • 2 tbsp tomato paste
  • 2 cloves garlic, slightly chopped
  • 2 tbsp balsamic vinegar, light
  • 1 tbsp maple syrup
  • 1 tsp, leveled salt
  • 2 tbsp olive oil or rapeseed oil, cold-pressed
  • 1 pinch(s) of oregano

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for a 210 ml glass

Remove the stems from the jalapeños and halve them lengthwise. Remove the seeds and the bright red inner membranes. Chop the jalapeños slightly. Place them in a bowl with all the other ingredients and puree with a hand blender. Pour the puree into a cooled, boiled jar, cover, and refrigerate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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