Always vegetarian, often vegan

Spicy paprika marmalade

This paprika marmalade actually came about by accident. We were thinking of snacks and what we could use for them. Then we saw two red peppers that were past their prime and needed to be processed quickly. We mixed the paprika with garlic and a chili pepper, fried it until completely soft and partially mashed it. And that's how this delicious spicy paprika marmelade was born. Delicious on toast, with your veggie burger or with a snack such as the aubergine or zucchini rolls here on the site.
Voorbereiding 5 minutes
Bereiding 30 minutes
Totale tijd 35 minutes
Course: Bijgerecht
Keyword: knoflook, marmelade, paprika, Spaanse peper, uien
Porties: 1 potje


  • 2 red bell peppers
  • 1 clove garlic
  • 1 Chili pepper with seeds
  • 150 ml water
  • 1 teaspoon Vadouvan or Curry
  • 1/2 teaspoon cayennepepper (optional)
  • olive oil, salt, pepper


  • Fry the finely chopped red peppers, the garlic and the chilli in a dash of olive oil.
  • After a few minutes, add 100 ml of water and stir well. Let it simmer gently for at least 30 minutes. If the jam dries out quickly, feel free to add a little more water. It should remain a thick sauce but moist.
  • Now add the Vadouvan. If you don't have Vadouvan replace it with a little curry powder and a little thyme.
  • Let your jam cool and store in a clean jar. The jam will keep for at least 1 week in the fridge.
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