An Italian Pepper Spread that's ready in as little as 15 minutes and is a vibrant, versatile sauce offering a perfect balance of heat and sweetness.
It is ideal for appetizers and sandwiches, as part of a grazing board, or as a spread on garlic crostini and so much more.
This quick and easy bell pepper spread is an old family recipe and a great condiment to pair with dishes that can use a lightly sweet and spicy touch.
It's a harmonious blend of briefly sautéed bell pepper strips in balsamic vinegar and olive oil. It's deliciously seasoned, and crushed dried chili or red pepper flakes bring that wonderful spicy touch.
Don't worry. You can easily adjust the spices, but it's not just a regular hot pepper spread.
This recipe nicely balances the complex flavor of mildly sweet and pleasingly spicy and comes with all the wonderful simple Italian seasonings like in my Creamy Parsley And Anchovy Spread or Quick Spiced Jam.
Let's make it!
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Ingredients And Notes
See the recipe card for full information on ingredients and quantities.
Here is what you need from the grocery store to make this Italian Pepper Spread.
- Red bell peppers: They're the heart of the spread, providing a sweet and fruity flavor. Make sure to get sweet peppers.
- Dried crushed chili or red pepper flakes: It gives you that authentic spicy kick.
- Extra virgin olive oil: You only need a small amount for a smooth, rich texture.
- Balsamic vinegar: It balances the flavors and adds a touch of sweetness. I don't recommend white wine vinegar or apple cider vinegar, as it will alter the flavor profile completely.
- Garlic powder, salt, and dried basil: It adds a savory depth.
- Fresh parsley: It adds a fresh and clean peppery touch.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Sauté the red bell pepper strips in some olive oil and balsamic vinegar over medium heat until softened and slightly charred. Season with chili peppers, garlic powder, dried basil, and salt to taste. Let the red peppers cool slightly at room temperature.
Step Two (Picture 2 above) - In a small blender or food processor, blend the sautéed peppers with all the juices in the pan together with an extra splash of vinegar (balsamic) and parsley until you have a beautiful dark red paste.
Step Three (Picture 3 above) - Transfer the whole thing to a small serving bowl or ramekin. The spread should have a slightly sweet, spicy, and salty flavor. Taste test, and feel free to add an extra pinch of salt if preferred.
Serving Suggestions
Here are some of my favorite ways to enjoy this Italian Pepper Spread.
Its heat level is perfect for spicy food lovers, and its fruity flavor makes it a secret ingredient in savory dishes.
- Spread the red pepper dip on Italian bread or garlic crostini, or serve with Italian cheeses as an appetizer.
- Add to a Mediterranean Platter as a spread, dip, or spicy condiment.
- Take it to the next level and toss it in pasta dishes, on sandwiches, grilled fish, or eggs. They pair well with my eggs and anchovies mini bites.
More Spreads And Appetizers You Might Like
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This Spicy Italian Red Bell Pepper Spread is a must-try. Its vibrant flavor goes a long way, making it a staple in my kitchen. Enjoy
📖 Recipe
Spicy Italian Red Bell Pepper Spread
Mariska RamondinoEquipment
- 1 Blender
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 to 2 red bell peppers, white pulp and seeds removed, and cut into thin strips About 255 to 265 grams
- 2 teaspoons balsamic vinegar, separated
- ¼ teaspoon dried crushed chili or red pepper flakes
- ¼ teaspoon garlic powder
- ½ teaspoon dried basil
- Salt to taste
- ½ cup fresh parsley leaves without the stems About 25 grams
Instructions
- Cover the bottom of a medium-sized saute pan with 1 tablespoon of olive oil and heat over medium heat.1 tablespoon extra virgin olive oil
- Stir in the bell pepper strips and one teaspoon of balsamic vinegar.1 to 2 red bell peppers, white pulp and seeds removed, and cut into thin strips, 2 teaspoons balsamic vinegar, separated
- Season with crushed red pepper flakes, garlic powder, dried basil, and salt to taste.¼ teaspoon dried crushed chili or red pepper flakes, ¼ teaspoon garlic powder, ½ teaspoon dried basil, Salt to taste
- Cook and stir for about 7 minutes or until softened and a bit charred around the edges. Then lower the heat and cook for 2-3 minutes, covered.
- Remove from the stove and let the mixture cool slightly.
- Transfer the sautéed bell pepper mixture to a small food processor or blender (with all its juices).
- Add the parsley and 1 teaspoon of balsamic vinegar.½ cup fresh parsley leaves without the stems
- Blend until you have a beautiful dark-reddish or orange paste (color might vary based on the color of the bell pepper).
- Transfer to a small serving bowl or ramekin.
Notes
- Feel free to use onion powder instead of garlic powder.
- This spread is already pretty spicy, so taste test first before adding more crushed red pepper flakes.
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You can prepare this in advance and store it in an airtight container in the fridge for up to 5 days.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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