Vinegar-Free Spicy Tomato and Pepper Sauce
Spicy, aromatic and perfect for complementing meat dishes! This vinegar-free tomato and pepper sauce is easy to prepare and tastes wonderful with pork, beef, chicken or grilled meat. Keep it refrigerated or freeze it for longer storage.
Updated : 16 September, 2026
Easy
About 45 min.
Ingredients
500 grams
Tomato
300 grams
Bell pepper
30 grams
Hot chili pepper
50 grams
Garlic
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Adjust the amount of hot pepper according to your preferred level of heat. This recipe is intended for refrigerated or frozen storage, not for keeping sealed jars at room temperature.
Step 2
Rinse the tomatoes under running water. Remove the stem ends and cut the tomatoes into large pieces. Choose ripe, juicy and fleshy tomatoes.
Step 3
Rinse the bell peppers. Remove the stems and seeds, then cut the peppers into large pieces.
Step 4
Peel the garlic. Adjust the amount according to taste. Rinse the hot pepper, then remove its stem and seeds. Wear gloves while handling hot peppers, as their juices can irritate the skin.
Step 5
Prepare the containers in advance, as the sauce cooks quickly. Wash the jars or freezer-safe containers and their lids thoroughly. If pouring in hot sauce, use containers suitable for hot filling.
Step 6
Place the tomatoes, bell peppers, hot pepper and garlic in a blender jug. Alternatively, pass the vegetables through a meat grinder.
Step 7
Blend the vegetables until smooth. The more thoroughly they are processed, the finer and more uniform the finished sauce will be. Work in batches if necessary.
Step 8
Pour the vegetable purée into a saucepan and add salt to taste. Bring to a boil, reduce the heat to medium and cook for about 15 minutes, stirring occasionally, until the sauce thickens.
Step 9
Pour the hot sauce into clean, heat-safe jars or containers. Leave it to cool, then cover and refrigerate promptly. For longer storage, cool the sauce and freeze it in suitable containers, leaving room for expansion. Do not store this unacidified, unprocessed sauce at room temperature.
Author note
Share the recipe
