Peppers in sauce

Delicious recipe for bell peppers in sauce: a traditional winter dish

Bell peppers in sauce are a beloved specialty, and the recipe I will present today is one that I prepare with great love year after year. This recipe is not only tasty but also very easy to make, with the advantage that it can be preserved for winter, thus becoming a delicacy. Whether you use them as a side dish or as an ingredient in various salads, bell peppers in sauce are always an excellent choice.

Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total time: 2 hours
Number of servings: 10-12 jars of 400 g

Necessary ingredients:
- 5 kg fresh bell peppers
- 800 g tomato paste
- 500 g sugar
- 500 ml oil
- 500 ml vinegar
- 5 tablespoons coarse salt
- Peppercorns (to taste)
- Bay leaves (2-3 leaves)
- Mustard seeds (optional, for extra flavor)

Steps for preparing bell peppers in sauce:

1. Preparing the bell peppers: Start by washing the bell peppers very well under a stream of cold water. Choose healthy bell peppers, free of spots or signs of spoilage. After washing, cut them into suitable pieces, about 2-3 cm, depending on your preference.

2. Preparing the sauce: In a cauldron or a large pot, add the tomato paste, sugar, oil, vinegar, coarse salt, peppercorns, and bay leaves. Put the pot on medium heat and mix the ingredients well until the sauce starts to boil.

3. Adding the bell peppers: Once the sauce has started to boil, add the cut bell peppers. Make sure they are completely covered by the sauce. Let them boil over medium heat for about 10-15 minutes, stirring occasionally to prevent sticking.

4. Final boil: After 10-15 minutes, remove the bell peppers with a slotted spoon and place them in a large bowl. Continue cooking the sauce, adding bell peppers gradually until you finish them. It is important to ensure that each batch of bell peppers boils well in the sauce.

5. Filling the jars: Prepare the jars by washing and drying them very well. After the bell peppers have cooled slightly, fill the jars with them, leaving a little space at the top. Then, pour the hot sauce over the bell peppers, making sure to eliminate air from the jars. The bay leaves can be placed on top to prevent the dish from becoming bitter.

6. Sealing the jars: Close the jars tightly with lids and place them in a tray. Put the tray in the preheated oven at 180°C and let them sterilize for about 30 minutes. After the time has expired, remove the jars and let them cool completely.

7. Storage: Once cooled, the jars can be stored in your pantry or cellar. It is recommended to keep them in a dark and cool place to maintain their taste and qualities.

Useful tips:
- Choose bell peppers with a firm and crunchy texture for a better final result.
- If you want a spicier sauce, you can add sliced hot peppers.
- Use high-quality tomato paste, as it will influence the final taste of the sauce.
- You can replace sugar with honey or agave syrup for a healthier option.

Nutritional benefits:
Bell peppers are an excellent source of vitamin C, vitamin A, and fiber. Consuming vegetables preserved in sauce can improve digestion and contribute to a balanced diet. Additionally, the oil in the recipe provides essential fatty acids, beneficial for heart health.

Frequently asked questions:
1. Can I use other vegetables in combination with bell peppers?
Yes, you can add sliced carrots or cucumbers for a more diverse vegetable mix.

2. How long can I keep the jars?
If sealed correctly, the jars can last up to 1 year, but it is best to consume them within 6-8 months.

3. What can I serve bell peppers in sauce with?
Bell peppers in sauce pair wonderfully with meats, but can also be added to salads or sandwiches.

4. How can I avoid the sauce becoming bitter?
Make sure that the bay leaves are not left in the sauce throughout the cooking process. Remove them before sealing the jars.

In conclusion, the recipe for bell peppers in sauce is not only a way to preserve vegetables for winter but also an opportunity to bring a touch of flavor to your meals. Whether you serve them alongside a delicious roast or as part of a fresh salad, bell peppers in sauce will surely bring smiles to the faces of your loved ones. So, put on your apron and let’s cook together a dish that will quickly become a favorite in your family!

 Ingredients: 5 kg bell pepper, 800 g tomato paste, 500 g sugar, 500 ml oil, 500 ml vinegar, 5 tablespoons coarse salt, peppercorns, bay leaves, mustard seeds.

 Tags:  tomato paste coarse salt pickles canned vegetables canned food for winter vinegar sugar pickled peppers bell pepper salad