Peppers in sauce
Peppers in sauce - a traditional recipe with a special taste
Peppers in sauce are a delicacy that reminds us of the beautiful moments of childhood, when their inviting aroma filled the house during preparation. This simple and flavorful recipe is perfect for transforming an ordinary vegetable into a delicious condiment that can accompany a variety of dishes. With each jar, you will preserve not only the taste but also the memories. It is a true feast of colors and flavors, perfect for festive meals or moments of culinary indulgence.
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 10-12 jars (depending on jar size)
Ingredients:
- 3 kg peppers
- 500 ml vinegar
- 7 tablespoons tomato paste
- 7 tablespoons sugar
- 7 tablespoons mustard
- 1 tablespoon coarse salt
- Peppercorns (about 10-15)
- 4-5 bay leaves
- 200 ml water
- 120 ml oil
Preparation of peppers in sauce - detailed steps
1. Preparing the peppers:
Start by washing the peppers well under a stream of cold water. Make sure to remove the stems and seeds to achieve a uniform texture and a more pleasant taste. Cut the peppers into larger slices, about 1-2 cm, so they fry evenly and do not fall apart during cooking.
2. Preparing the sauce:
In a large pan, add the vinegar, oil, water, sugar, tomato paste, mustard, salt, and spices (peppercorns and bay leaves torn into small pieces). Place the pan over medium heat and stir the ingredients until the sugar and salt are completely dissolved. It is important to be patient at this stage for the sauce to become homogeneous.
3. Blanching the peppers:
When the sauce starts to boil, add a handful or two of the sliced peppers. Blanching will help them maintain their shape and absorb the flavors of the sauce. Let them boil for about 2 minutes, then remove them with a spatula and place them in a sterilized jar. Repeat the process with the remaining peppers.
4. Filling the jars:
Place the hot peppers in the jars, pressing them slightly to make room for the sauce. When you finish adding the peppers, pour the hot sauce over them, ensuring that each piece is covered. Use a fork to make room for the sauce between the peppers.
5. Sealing the jars:
Close the lids tightly and cover the jars with a thick blanket. This step is essential to allow the peppers to cool slowly, ensuring better preservation of flavors. Leave them like this until the next day, then store them in a cool, dark place.
6. Serving and suggestions:
Peppers in sauce pair perfectly with steaks, bean dishes, or purees. You can also serve them alongside fasting dishes for an extra flavor boost. Additionally, they are delicious on a slice of fresh bread, alongside cheese or cold cuts.
Useful tips:
- If you want a more generous sauce, feel free to add a few extra tablespoons of each ingredient to the sauce.
- Jars can be easily sterilized by boiling in water or in the oven, ensuring better preservation of the preparation.
- If you want to add extra flavor, you can include some herbs, such as thyme or rosemary, in the sauce.
Nutritional information:
Peppers are an excellent source of vitamin C and fiber, being considered a healthy food. These vegetables are low in calories (about 20-30 calories per 100g) and are ideal for a balanced diet. The sauce, on the other hand, can add a bit of sugar and oil, but consumed in moderation, it is a perfect accompaniment to meals.
Possible variations:
- You can experiment with different types of vinegar (apple, wine) to achieve a more complex taste.
- Add a bit of hot pepper for an extra kick to the sauce.
I hope you enjoy this recipe and pass it on, just as it has been passed down through generations. Whether you prepare it for yourself or for loved ones, peppers in sauce will surely bring joy and flavor to every jar! Buon appetito!
Ingredients: 3 kg bell peppers, 500 g vinegar, 7 tablespoons broth, 7 tablespoons sugar, 7 tablespoons mustard, 1 tablespoon coarse salt, peppercorns, 4-5 bay leaves, 200 ml water, 120 ml oil
Tags: peppers in sauce vinegar mustard broth
