Peppers in tomato and mustard sauce :)

Bell peppers in broth and mustard sauce - a delicacy that perfectly combines the flavor of vegetables with the enticing aroma of spices. This recipe is not only an excellent way to preserve summer in jars but also brings a touch of familiarity to every meal, making it an ideal accompaniment to meat dishes or enriching an appetizer. Let's embark together on this culinary journey!

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Number of servings: 10 jars

Ingredients

- 5 kg bell peppers (without stems and seeds)
- 8 tablespoons sugar
- 4 tablespoons pickling salt
- 1 tablespoon peppercorns
- 5-6 bay leaves
- 300 ml 9% vinegar
- 2 jars mustard (270 g each)
- 300 ml water
- 250 ml oil
- 800 g tomato paste

Brief history

Bell peppers, with their crunchy texture and sweet taste, have been used for generations in many cultures to add flavor to dishes. Preserving them in sauces has become a tradition, especially during the cold season when fresh vegetables are harder to find. The combination of mustard and broth brings a perfect balance between sweet and sour, and each jar becomes an explosion of flavors.

Step by step

Step 1: Preparing the bell peppers

1. Wash the bell peppers under a stream of cold water to remove any impurities.
2. Remove the stems and seeds, then slice them thinly. Place the slices on a sieve or in the sink to drain excess water.

Step 2: Preparing the sauce

1. In a large pot of about 10 kg, add the following ingredients: sugar, salt, peppercorns, bay leaves, vinegar, water, oil, and tomato paste.
2. Gently mix the ingredients to combine the flavors, then place the pot over medium heat.
3. Once the mixture starts to boil, add the sliced bell peppers. Stir with a wooden spatula, being careful not to crush the vegetables.

Step 3: Cooking the bell peppers

1. Reduce the heat to low and continue to stir gently, allowing the bell peppers to absorb the sauce.
2. Cook the bell peppers for about 30-40 minutes, or until their volume decreases by about 20%. It is important not to overcook them to preserve their crunchy texture.

Step 4: Bottling

1. Prepare sterilized jars to avoid contamination (you can do this by boiling).
2. Fill the jars with the bell peppers and add the remaining sauce on top. Make sure the bell peppers are completely covered by the sauce.
3. Seal the jars and place them in a preheated oven at 180°C for about 20 minutes. This will help seal the jars.

Step 5: Cooling and storage

1. Turn off the oven, but leave the jars inside to cool gradually. This step helps maintain freshness and flavors.
2. Once completely cooled, store them in a cool, dark place like a pantry. The bell peppers will be ready to serve after a week, when they will marinate and the flavors will intensify.

Chef's tip

For a unique touch, you can also add a few slices of hot pepper to the sauce if you prefer a spicier taste. Additionally, experiment with different types of mustard - Dijon mustard or whole grain mustard can add an interesting texture.

Delicious combinations

Bell peppers in broth and mustard sauce pair perfectly with pork or chicken roasts, but can also be served alongside cheeses, fresh bread, or as a filling for sandwiches. Don't forget to accompany them with a refreshing drink, such as fruit tea or a light white wine.

Nutritional benefits

Bell peppers are rich in vitamin C, making them an excellent choice for boosting the immune system. They also contain antioxidants that help maintain skin health and prevent diseases. Mustard, besides its distinct flavors, has anti-inflammatory properties and can stimulate metabolism.

Frequently asked questions

1. Can I use other types of vegetables?
Yes, you can experiment with carrots or cucumbers, adapting the sauce according to your preferences.

2. How long can the bell peppers be stored?
If stored properly, the bell peppers can last up to a year.

3. Can they be frozen?
Although this recipe is for preserving, the bell peppers can be frozen, but the texture may change upon thawing.

4. How can I enhance the flavor of the sauce?
Play with the spices! Add a few allspice berries or coriander to enhance the flavor of the sauce.

Now that you have all the necessary information and clearly structured steps, you are ready to prepare bell peppers in broth and mustard sauce that will bring a smile to anyone who tastes them! Happy cooking and enjoy your meal!

 Ingredients: -5 kg bell peppers without stems, -8 tablespoons sugar, -4 tablespoons salt for pickling, -1 tablespoon peppercorns, -5-6 bay leaves, -300 ml 9% vinegar, -2 jars of mustard, 270 g jar, -300 ml water, -250 ml oil, -800 g tomato paste.