Pepper paste with kapia peppers

Pepper paste with kapia - a delicious canning recipe

If you are looking for a simple and quick recipe to preserve the flavor of summer in jars, then the pepper paste with kapia is the perfect choice. This recipe will not only bring a splash of color and flavor to your kitchen, but it will also become an excellent accompaniment to your favorite dishes. Let's discover together how to prepare it step by step!

Preparation time: 30 minutes
Sterilization time: 30 minutes
Total time: 1 hour
Number of servings: 13-14 jars of 375 ml

Necessary ingredients:
- 3.5 kg bell peppers (choose meaty and brick-colored peppers for an intense flavor)
- 1.5 kg kapia peppers (these will add a sweet taste and vibrant color)
- 2 tablespoons of coarse salt (salt is essential for preservation)
- 2 teaspoons of ground pepper (for a bit of spice)
- Aspirin (optional, but recommended for better preservation)

Preparation:
1. Preparing the jars: Start by thoroughly washing the jars and small jars. You can quickly sterilize them by rinsing with hot water, then let them drain upside down on a clean kitchen towel. This step is essential to prevent contamination of your paste.

2. Washing the vegetables: Wash the bell peppers and kapia peppers under cold running water, making sure to remove any impurities. It is important to use fresh, quality vegetables to achieve a delicious paste.

3. Cleaning and cutting: Cut the bell peppers and kapia peppers in half and remove the seeds. Then, cut them into appropriately sized pieces and place them in the food processor. Use a quality processor to achieve a fine and homogeneous paste.

4. Creating the paste: Process the vegetables in batches, mixing well between each round. Once the paste is obtained, transfer it to a large bowl and add the salt and pepper. Mix with a spatula to ensure even distribution of the spices.

5. Filling the jars: Place the paste in the clean jars, but do not fill them to the brim. It is important to leave a little space for expansion.

6. Adding aspirin: If you choose to use aspirin, crush one tablet and add a crushed amount to each jar (about one-third of a tablet for each jar). Aspirin helps preserve the color and flavor of the vegetables.

7. Closing and sterilizing: Screw the jar lids tightly and wrap them with paper to prevent direct contact with water. Place the jars in a large pot and add water up to ¾ of the height of the jars. Cover with a kitchen towel and put the pot on medium heat.

8. Sterilization: Once the water begins to boil, let the jars boil for 25-30 minutes. This process will ensure the preservation of your paste for a longer period.

9. Cooling: After sterilization, carefully remove the jars from the water, being careful not to burn yourself. Wrap them in a blanket to cool slowly. Leave them like this until the next day, when you can store them in a cool, dark place.

Useful tips:
- If you prefer a finer paste, you can blend the vegetables longer in the food processor.
- You can experiment with other spices, such as paprika or garlic, to vary the flavor of the paste.
- The pepper paste with kapia pairs perfectly with meat dishes, but can also be used as a base for delicious sauces.

Nutritional benefits:
Bell peppers are an excellent source of vitamin C, antioxidants, and fiber, while kapia peppers add vitamins A and B6, as well as potassium. This recipe is a wonderful way to include fresh vegetables in your diet, even in the colder months.

Frequently asked questions:
- Can I use other types of peppers? Yes, you can experiment with different types of peppers, but bell peppers are essential for the texture of the paste.
- How long can the paste be stored? If properly sterilized, the jars can be stored for up to a year under suitable conditions.
- Can I skip the aspirin? Yes, if you prefer not to use aspirin, you can cook the paste for a few minutes in a pan before putting it in jars.

Pairing recipes:
The pepper paste with kapia goes wonderfully with dishes such as stuffed cabbage, meat stew, or can be used as a dip for fresh bread. You can also combine it with goat cheese for a delicious appetizer.

Therefore, don't hesitate to try this recipe for pepper paste with kapia, fill your pantry with summer flavors, and enjoy the authentic taste of preserved vegetables. We look forward to your impressions and suggestions for variations!