Hot and spicy pepperspread!

I posted this picture on Instagram two days ago and afterwards I received a request for the recipe of both the Pumpkin crust as well as the spicy peppersauce. Well the crust of this lovely pizza was bought in the supermarket (see my previous blog of 17-10-2017). The peppersauce however is homemade by a recipe I learned from a dear friend, who in his turn was taught by his mother who originates from Iraq.

It is pretty basic and simple really. It contains onions, a variety of lots of peppers (bell peppers, sweet pointed peppers, turkish peppers) in any variety of colors you like. I basically make it with whatever kind of peppers sit in my fridge. Obviously, since it is a hot and spicy sauce red and/or green chilipeppers are a must ingredient. Other than that some garlic (I always use black garlic, soft taste and no smell!) hot paprika powder and sweet paprika powder, tomatopaste (I use a mixture of spicy tomato-pepper paste, available at a Turkish supermarket) salt and pepper.

This spread goes with just about anything and you can use it either hot or cold. It’s great in a pitah (with falafel), it combines perfectly with couscous, rice, bulgur etc., on a pizza, but also on a regular sandwich, see picture below of a summer’s beach picnic.

I always try to make a large pan full, but since we are a family of six, I always seem to run out within two days…However it will keep in the fridge for a week at least but it is also possible to store in the fridge in small badges.



  • 1,5 kilo’s of peppers to choice
  • 3 medium sized white onions
  • 3 cloves of (black) garlic
  • 2-3 chilipeppers (too taste) deseed for less spicyness.
  • 2-3 tbsp (spicy) tomato(pepper) paste
  • salt
  • black pepper
  • 1 tsp paprika powder hot
  • 1 tsp paprika powder sweet
  • 1 tsp smoked paprika powder (optional)
  • water


You start by cleaning the peppers, deseed them and cut them in thin strips, slice the onions in strips, and crush the garlic. Start by frying (use any plantbased oil) the peppers on medium heat until soft, add the onions and the chopped chilipeppers and continue frying until everything turns really soft and brown. Then add two tbsp of the tomato(pepper)paste and add a glass of water so it turns into a “sauce”. Add a tsp each of hot and sweet paprikapowder , (optional: a tsp.of smoked paprikapowder) salt and pepper too taste and stir well. Turn heat to low and let simmer for at least 20 minutes, occasionally stir and check if you need to add more water. If you add to much water never mind, it will reduce while simmering. When everything starts to be a dark somewhat sticky sauce, taste and adjust seasoning if necessary.