Peppered mix recipe

Having pepper mix at home is one of those genius meal prep ideas that make cooking a whole lot easier. With a good tomato and pepper mix in your fridge or freezer, you can whip up Nigerian stews, jollof rice, yam porridge, spaghetti, or even a quick sauce without spending hours in the kitchen every time.

Every Nigerian kitchen has one powerful secret, and that’s a good pepper mix recipe. I made this tutorial to help you, just like it has helped me.

With the right blend and measurements, you’ll have the tastiest, most versatile base for your everyday cooking.

In today’s post, I’m sharing my go-to pepper mix recipe, the exact one I always have stocked in my freezer. It’s fresh, flavorful, and super easy to make in bulk. If you’re looking for a smart way to cut down your cooking time without compromising taste, this pepper mix is definitely your new best friend.

To get the perfect flavor balance, here’s how I measure my ingredients:

Tatashe (red bell peppers) – 40% of your mix

Fresh tomatoes – 20%

Oshombo (dried chili pepper) – 10%

Onions – Be very generous (they add sweetness and depth)

Thyme – Also be generous

Garlic

Ginger (optional) – adds warmth and depth

Habanero pepper (ata rodo) – Add a little or skip entirely to control heat

Olive oil or vegetable oil – For sautéing

Wash all ingredients thoroughly.

Remove the seeds from tatashe and oshombo to avoid bitterness.

Cut onions into large chunks.

Peel the garlic and ginger.

Step-by-step Preparation:

In a clean pot, heat a little vegetable or olive oil over medium-low heat.

Add your fresh tomatoes, tatashe, oshombo, habanero (if using), onions, garlic, ginger, and thyme into the pot.

Mix everything to combine well.

Let it simmer on low heat. Cook until most of the liquid evaporates and the oil begins to separate from the mix. This step is key—it helps reduce sourness and preserves the flavor.

Once cooked, let it cool slightly, then blend into a smooth, silky paste.

Your pepper mix is ready to use or store!

Fridge: Store in airtight containers or jars for up to 1 week.

Freezer: Pour into freezer-safe containers, ziplock bags, or even ice cube trays for portioned use. It stays fresh for up to 3 months or more.

Pro Tip: Label your containers with the date and pepper type (mild or spicy) so you don’t mix up your batches.

Always cook your mix before blending—it reduces the sour taste from the tomatoes and extends shelf life.

Use red, ripe tomatoes for the best flavor and color.

Don’t skip the thyme and onions, they give your mix that signature Nigerian flavor.

Want it smoky? Roast the peppers and onions before cooking. It adds a lovely depth.

This pepper mix is so versatile and can be used in:

Chicken, turkey, or beef stew

Jollof rice or coconut rice

Yam porridge

Beans porridge

Pasta or spaghetti sauce

Egg sauce

Vegetable sauce (with ugu or spinach)

Fried stew

Once you have this in your kitchen, your meals come together in half the time.

Yes, but cooking with a little oil helps fry the mix and bring out the flavor. If you’re oil-conscious, reduce the quantity or skip it and add oil when using it in your actual dish.

This usually happens when the tomatoes aren’t properly cooked before blending. Always simmer your mix until the sour taste reduces and oil floats on top.

Yes, but it’s not ideal. Cooking before blending helps preserve the mix and gives it a better taste. Raw blends spoil faster and often need more frying time when in use.

This pepper mix recipe is a kitchen lifesaver—especially if you cook often or love Nigerian dishes. It cuts down prep time, simplifies meal planning, and ensures that you’re never too tired to whip up something tasty.

So if you’re looking to step up your meal prep game, make this mix today, stock it in your freezer, and thank me later.