Pepper Bombs / Paprika Bomba
These spicy pepper bombs are an easy way to preserve hot peppers for the winter. Adjust heat by adding less hot pepper and more sweet peppers or make it out of sweet peppers entirely. You can also add crushed garlic if you like.
Just drop one into soups, stews, chili, sauces, or braises whenever you want a burst of heat and fresh pepper flavor
Pepper Bombs / Paprika Bomba
Ingredients
Instructions
-
- Wash and thoroughly dry the peppers.
- Remove the stems. Keep or remove the seeds depending on how much heat you want.
- Add the peppers and olive oil to a food processor.
- Pulse until the peppers are finely chopped or form a coarse paste.
- Spoon the mixture into silicone ice cube trays or small freezer molds, filling each compartment. Makes about 14-18 cubes.
- Freeze until completely solid, about 4–6 hours or overnight.
- Pop the frozen pepper bombs out of the trays and transfer them to a labeled freezer-safe bag or airtight container.
- Store in the freezer for up to 1 year.
Note
How to Use
- Add 1 cube to soups, stews, chili, or pasta sauce.
- Stir into beans, rice, or roasted vegetables.
- Mix into marinades or slow-cooker meals.
- Start with one cube—you can always add more!
Tips
- Wear gloves when handling very hot peppers.
- Avoid touching your face or eyes while preparing the peppers.
- For extra flavor, use a mix of red and green peppers.
- Label the freezer bag with the date and the type of peppers used so you know how spicy they are.
These paprika bombs are a simple make-ahead freezer staple that lets you enjoy fresh pepper flavor all winter long.
paprika, condiment
