Pepper paste

Gogosari Paste with Hot Peppers - A Winter Delicacy

When it comes to preserves, gogosari paste with hot peppers is one of those family recipes that connects us with childhood memories. This spicy paste is perfect for adding extra flavor to your dishes, and nothing compares to the fresh taste of lovingly prepared vegetables. I will share with you the recipe received from my aunt, a recipe that has been passed down from generation to generation, bringing that 'home' taste to our table.

Preparation Time:
- Active time: 30 minutes
- Cooking time: 2 hours
- Total: 2 hours and 30 minutes
- Servings: enough for 10-12 jars of 400 g

Ingredients:
- 30 medium-sized gogosari
- 2-3 hot peppers (depending on how spicy you want it)
- One large celery
- 250 g of sugar
- 200 ml of oil
- 1 liter of tomato juice
- Salt, pepper, bay leaves (to taste)

Step-by-Step Preparation:

1. Preparing the Ingredients: Start by thoroughly washing the gogosari and peppers. Remove the stems and seeds, then cut the gogosari into smaller pieces. The hot peppers can be left whole if you prefer them less chopped, or you can chop them for a more intense flavor. Peel the celery and grate it using a fine grater.

2. Grinding: Use a food processor to grind the gogosari and hot peppers. You want to achieve a homogeneous paste, but not too fine. If you don’t have a food processor, you can use a meat grinder, being careful to achieve the same consistency.

3. Preparing the Base: In a large pot, heat the oil over medium heat. Add the gogosari paste and drain the juice into a separate bowl. Fry the gogosari for about 10 minutes, stirring constantly to avoid sticking. Then add the grated celery and hot pepper. Continue frying the mixture for another 5-10 minutes, until the vegetables become slightly soft.

4. Seasoning: Now is the time to add the juice from the gogosari, the tomato juice, sugar, salt, pepper, and bay leaves. Mix all the ingredients well to combine. Taste the mixture and adjust the seasonings according to your preferences.

5. Baking: Preheat the oven to 180°C. Transfer the mixture to a baking dish and cover with aluminum foil. Let it simmer for 2 hours, stirring occasionally to prevent sticking to the bottom of the dish. It’s important to ensure that the paste doesn’t burn.

6. Preserving: Once the paste is ready, pour it hot into sterilized jars. Make sure the jars are tightly sealed and cover them with a thick blanket to keep warm for a few hours. This process will help create a vacuum in the jars, ensuring that the paste preserves well.

7. Cooling and Storing: After the jars have completely cooled, store them in a cool, dark place. They can be kept for up to a year, but they are so delicious that you will want to consume them much sooner!

Practical Tips:
- Choosing Gogosari: Choose firm, meaty gogosari without spots or damage. They will provide a more intense flavor to your paste.
- Adjusting the Spiciness: If you are not a fan of spicy foods, you can reduce the number of hot peppers or opt for milder varieties.
- Sugar: Sugar not only adds sweetness but also helps preserve the paste. You can experiment with brown sugar for a more caramelized taste.

Delicious Combinations: Gogosari paste with hot peppers is perfect to accompany a pork roast or a chicken stew. You can use it as a main ingredient in sandwiches or as a filling for quesadillas. It also pairs wonderfully with a warm serving of polenta and cottage cheese.

Nutritional Benefits: Gogosari are an excellent source of vitamins A and C, essential for skin health and the immune system. Celery provides fiber and aids digestion, while hot peppers contain capsaicin, which may have beneficial effects on metabolism.

Frequently Asked Questions:
- Can I use other vegetables in the recipe?
Yes, you can add grated carrots or zucchini for extra texture and flavor.

- How can I tell if the paste is cooked correctly?
The paste should be homogeneous, with a slightly dense consistency. The aroma should be intense, and the vibrant colors should be evident.

- How long can the gogosari paste be stored?
If properly sterilized, it can be kept for a year, but it is recommended to consume it within the first 6 months to enjoy the freshness of the taste.

Gogosari paste with hot peppers is not just a recipe, but a tradition filled with love and warmth. Each jar is a little piece of a warm winter, full of flavors and memories. So, put on your chef's attire and get ready to enjoy this delicacy that will turn every meal into a celebration!

 Ingredients: 30 medium-sized bell peppers, 2-3 hot peppers, one large celery, 250 grams of sugar, 200 ml of oil, one liter of tomato juice, salt, pepper, bay leaves

 Tags:  pepper paste pepper peppers