cooking / sauces

Pan-Cooked Red Pepper Miso Paste

serves ~2 cups · 65-75 minutes · 15 minutes hands on · easy, mostly hands-off

Ingredients

  • Red Bell Peppers (649g / ~4-5 peppers, chopped with skins on, cores removed)
  • Onion + Shallots (~200g combined, finely chopped)
  • Garlic (18-20g / ~6 small cloves, finely chopped)
  • White or Yellow Miso (130g / ~6½ Tbsp)
  • Rice Wine Vinegar (7 tsp / ~35mL)
  • Olive Oil (1 tsp, for initial sweat only)
  • Smoked Paprika (pinch)
  • Nutritional Yeast (1 Tbsp, optional but adds creaminess + umami)
  • Water or Broth (2-4 Tbsp, as needed)
  • Salt (small pinch for sweating)

Instructions

  1. Sweat the base — Heat 1 tsp oil in heavy pan over medium-low. Add chopped peppers, onions, and shallots with a small pinch of salt. Cover and cook 10-15 min, stirring occasionally, until vegetables soften and release liquid
  2. Slow caramelization — Uncover, reduce heat to low, and cook 30-40 min, stirring often, until everything turns jammy, glossy, and deeply red. Add small splashes of water if it starts to catch
  3. Add garlic — Stir in chopped garlic and cook another 5 min until fragrant and mellow
  4. Blend in seasonings — Turn off heat. Add miso, rice wine vinegar, smoked paprika, and nutritional yeast (if using). Stir until evenly combined
  5. Pulse to finish — Transfer to food processor. Pulse until thick and cohesive, adding 1-2 Tbsp warm water as needed for smooth, spoonable texture
  6. Taste and adjust — More miso → deeper salt/umami; More vinegar → extra brightness; More paprika → gentle warmth
  7. Store — Transfer to jar and refrigerate up to 1 week, or freeze in portions up to 2 months. Flavor develops further after 24 hours

Uses

  • Spread on sandwiches, toast, or crackers
  • Stir into beans, grains, or roasted vegetables
  • Whisk with warm water to make a quick broth or dressing
  • Spoon into soups and stews for instant depth and umami
  • Use as a marinade base for tofu or vegetables
  • Mix into hummus for extra flavor

Notes

  • Pan-cooking advantage: Slow caramelization develops deeper, sweeter flavors than roasting; no need to peel peppers
  • Low-oil method: Uses only 1 tsp oil for initial sweat; vegetables release their own moisture for cooking
  • Nutritional yeast: Optional but highly recommended for creamy texture and extra umami depth
  • Texture control: Add water gradually during pulsing to achieve desired consistency (thick spread vs. thinner sauce)
  • Flavor development: Tastes even better after 24 hours as flavors meld
  • Freezing tip: Portion into small containers or ice cube trays for easy single-serving use
  • Jammy texture: The long, slow cook creates a naturally thick, spreadable consistency without thickeners