Pepper paste

Pepper paste - a winter delight

Pepper paste is a traditional recipe, full of flavor and color, that you lovingly prepare every autumn to have a delicious condiment throughout the winter. This simple and quick recipe, which I learned from my mother, becomes an essential element in the kitchen, adding a special taste to soups, stews, or other dishes. Moreover, it is an excellent way to preserve peppers from the garden, turning them into a versatile ingredient. So, let's get to work!

Total time: 1 hour (40-50 minutes of cooking + 10-15 minutes for preparation)
Number of servings: 5-6 jars of 400 ml

Necessary ingredients:
- 3 kg peppers
- 3-4 tablespoons salt (depending on preferences)
- 100 ml olive oil

Preparing the pepper paste

1. Preparing the peppers
The first step is to choose meaty and ripe peppers. Wash them with cold water and remove the stems and seeds. This is easily done, and a sharp knife will help you achieve the best results. After cleaning them, you can use a food processor or a meat grinder to turn them into a fine paste.

2. Cooking the paste
In a large pot, add the olive oil and let it heat over medium heat. Once the oil is well heated, add the chopped peppers. Let them boil, stirring occasionally to prevent sticking. It is important not to worry too much about the consistency at first, as the paste will release a considerable amount of juice. Continue cooking for 40-50 minutes, until the juice reduces and the paste thickens.

3. Seasoning
When the paste reaches the desired consistency, add the salt. Here, it is essential to find the perfect balance: the paste should be slightly salty but not overly so. Taste and adjust if necessary.

4. Preserving
Make sure the jars you use are well sterilized. You can do this by boiling them in water or washing them in the dishwasher at high temperatures. Fill the jars with the hot paste, then cover them with lids. Wrap them in a thick blanket to cool gradually, which will help create a vacuum. Once they have cooled completely, store them in the pantry.

Useful tips:
- Peppers: Choose quality peppers to achieve a tasty paste. Buy them at the market, where you can find the freshest vegetables.
- Olive oil: You can also use sunflower oil, but olive oil adds a distinct and healthy flavor.
- Salt: It is important not to overdo the salt, as the pepper paste will be used in various dishes. Adjust the amount of salt according to your preferences.

Variations:
If you want to add a touch of originality, you can include spices such as black pepper or herbs like oregano or basil during cooking. These will give your paste a personal touch and a unique taste.

Nutritional benefits:
Peppers are an excellent source of vitamins, especially vitamin C, which helps strengthen the immune system and maintain skin health. They are also rich in antioxidants, which protect the body from free radicals, making them a healthy choice for the cold season.

Frequently asked questions:
- How long can the pepper paste be stored?
If well sterilized, the paste can be stored for up to a year in the pantry.
- How can I use the pepper paste?
It is ideal for soups, stews, or as a base for sauces. You can add a spoonful of pepper paste to soups for an extra flavor boost.
- Can I freeze the pepper paste?
Although it is better to freeze it in small portions, we recommend keeping it in jars to enjoy the authentic taste.

I hope this recipe inspires you to prepare pepper paste every autumn! It is a simple yet versatile and delicious dish that will quickly become a favorite in your kitchen. I look forward to your feedback and pictures of your creations! Enjoy!

The bell peppers are washed, cleaned of their stems, and processed in a food processor or meat grinder. In a large pot, heat the oil and add the processed bell peppers. Let it cook until the juice they released reduces and thickens. It will be ready in about 40-50 minutes. Add salt; the mixture should be slightly salty, but not too much. Place in sterilized jars, which you keep warm, covered with a blanket until the next day. Store the jars in the pantry and consume during winter and beyond...

Considering that the mixture is quite watery at first, it is not necessary to stir often, just be attentive towards the end. I have never used preservatives, just a little extra salt, and it has lasted through the winter without issues. Make sure to use sterilized jars.

 Ingredients: 3 kg bell peppers 3-4 tablespoons salt 100 ml olive oil

 Tags:  pepper paste