Spicy Homemade Pepper & Garlic Sauce

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A flavorful, vibrant homemade sauce packed with fresh peppers, garlic, herbs, and a touch of acidity. It’s perfect for grilled meats, chicken, fish, rice, tacos, eggs, sandwiches, and roasted vegetables.

Ingredients

  • 10–12 red chili peppers, roughly chopped
  • 2 red bell peppers, chopped
  • 8–10 garlic cloves
  • 1 small bunch fresh cilantro, chopped
  • 1 small onion, chopped
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice or white vinegar
  • 1 tablespoon honey or sugar, optional
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon tomato paste, optional

Instructions

  1. Wash the peppers, remove the stems, and roughly chop them. For a milder sauce, remove some or all of the seeds.
  2. Add the chopped peppers, bell peppers, onion, and garlic to a food processor.
  3. Pulse several times until finely chopped but still slightly chunky. Do not completely puree the mixture.
  4. Transfer the mixture to a saucepan. Add the olive oil, lemon juice or vinegar, salt, paprika, cumin, black pepper, oregano, and tomato paste if using.
  5. Cook over medium-low heat for about 15–20 minutes, stirring occasionally, until the vegetables soften and the flavors combine.
  6. Turn off the heat and let the sauce cool for several minutes.
  7. Stir in the fresh chopped cilantro. Taste and adjust the salt, acidity, or heat according to your preference.
  8. Transfer to a clean glass jar and allow it to cool completely before refrigerating.

Storage

Keep refrigerated in a clean, airtight jar and use within about 5–7 days. For longer storage, freeze the sauce in small portions rather than storing it at room temperature.

Serving Ideas

  • Spoon over grilled chicken or steak.
  • Serve with grilled fish or shrimp.
  • Mix into rice, pasta, or roasted potatoes.
  • Use as a dipping sauce.
  • Add to tacos, wraps, or sandwiches.
  • Stir a spoonful into soups or stews for extra flavor.

Tip

For a sauce closer to the texture shown in the photo, keep the vegetables finely chopped instead of blending them completely smooth.

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