Peppers in sauce

Gogosari in sauce - a traditional recipe with a unique taste, perfect for enriching your meals! This dish is not only a delicacy but also an excellent way to preserve the flavors of summer for winter. I invite you to discover step by step how to transform your gogosari into your favorite sauce, bringing a smile to the faces of your loved ones.

Preparation time: 30 minutes
Cooking time: 1 hour and 5 minutes
Total time: 1 hour and 35 minutes
Number of servings: 10 servings (depends on jar size)

Ingredients:
- 4 kg fresh gogosari
- 2 ½ tablespoons mustard
- 350 ml vinegar (preferably wine vinegar)
- 450 ml oil (sunflower oil is ideal)
- 400 g sugar
- 3 bay leaves
- 1 teaspoon peppercorns (preferably black pepper)
- 2 tablespoons salt
- 450 g tomato paste (you can use tomato puree or paste)

Preparation:

1. Preparing the gogosari: Start by washing the gogosari thoroughly under cold running water. It is important to ensure they are clean to avoid any impurities. Once done, remove the stems and seeds, then cut the gogosari into thick slices about one finger wide. This size will allow the gogosari to absorb the flavors of the sauce while maintaining a crunchy texture.

2. Preparing the sauce: In a large pot, add all the ingredients except the gogosari. Mix well to combine the sugar, vinegar, oil, mustard, salt, peppercorns, and bay leaves. Place the pot over medium heat and let the mixture come to a boil. It is essential to stir occasionally to prevent the sugar from burning.

3. Adding the gogosari: Once the sugar has completely dissolved and the mixture has begun to boil, reduce the heat to low and add the sliced gogosari. Cover the pot with a lid and let the gogosari simmer for 25 minutes. This step will help the gogosari release their juice and soak up the flavors of the sauce.

4. Finishing cooking: After 25 minutes, remove the lid from the pot and let the sauce simmer uncovered for another 30 minutes. Stir occasionally to ensure the gogosari do not stick to the bottom of the pot. The sauce will thicken and become more concentrated, while the gogosari will develop a delicious texture.

5. Preserving: When the gogosari are ready, prepare clean jars. It is essential that they are sterilized to prevent contamination. Fill the jars with the hot gogosari mixture, making sure to leave a little space at the top. Seal the jars with airtight lids.

6. Pasteurizing: Meanwhile, fill a large pot with water and add the filled jars. Ensure that the water completely covers the jars. Place the pot on the stove and let the water boil for 30 minutes. This step will ensure that the gogosari are well preserved.

7. Cooling and storing: Turn off the heat and let the jars cool in the water. Once they have cooled completely, store them in a pantry, in a cool and dark place. Your gogosari will be ready to enjoy at any time of the year!

Useful tips:
- Choose firm and fresh gogosari for optimal results. Check for any spots or soft areas.
- If you prefer a spicier sauce, you can also add chopped hot peppers.
- This dish pairs excellently as a side to meats or on a slice of toasted bread, alongside feta cheese.

Nutritional benefits: Gogosari are rich in vitamins A, C, and K, and through preservation, most nutrients are retained. Additionally, sunflower oil contains essential fatty acids, and mustard adds an extra boost of antioxidants.

Frequently asked questions:
- How long can I keep gogosari in jars?
If well preserved, they can last up to a year in the pantry.
- Can I adapt the recipe?
Sure! You can experiment with different spices like oregano or basil to customize the flavor.

Possible variations:
- Add some grated carrots for extra sweetness and texture.
- You can replace the tomato paste with tomato puree for a more intense flavor.

This gogosari in sauce recipe is not just a way to preserve vegetables but also an opportunity to bring a touch of last summer to your table. Enjoy them with your loved ones and savor every bite!

 Ingredients: 4 kg bell peppers, 2 1/2 tablespoons mustard, 350 ml vinegar, 450 ml oil, 400 g sugar, 3 bay leaves, 1 teaspoon peppercorns, 2 tablespoons salt, 450 g tomato paste

 Tags:  pepper in sauce