Gogosari and Kapia Pepper Paste, Tomatoes

 Ingredients: For 1 portion: -3 kg goulash -2 kg kapia peppers -1- 2 leaves green parsley, chopped -3 tablespoons pickling grease -1/4 teaspoon salicyl or 1 aspirin / jar 800 ml

Carefully wash the bell peppers and kapia peppers under a stream of cold water, making sure to remove any impurities. After washing them, let them drain in a sieve, then wipe them with a clean towel to remove excess water. The next step is to clean the bell peppers and kapia peppers of stems and seeds, which will ensure a fine and homogeneous texture of the paste. Cut the vegetables into smaller pieces to facilitate the grinding process. Use a meat grinder or a food processor to turn the vegetables into a homogeneous paste, being careful not to process them too much, in order to maintain a slight texture.

Once the paste is obtained, transfer it to a large pot and bring it to a boil. Add salt to taste and set the heat to medium intensity. Make sure to stir occasionally to prevent the paste from sticking to the bottom of the pot. You will notice how the mixture starts to boil and thicken, and its volume will gradually decrease. After about 30-40 minutes, check the consistency; the paste should have reduced by about one centimeter. Five minutes before turning off the heat, add the freshly chopped parsley, which will add a note of freshness and flavor to the dish.

Before it is ready, add the salicylic acid, making sure to incorporate it well into the mixture. Let it boil for just a few minutes until the mixture comes to a boil. This step is essential for preserving the flavor and ensuring long-term preservation. Prepare the sterilized jars, making sure they are clean and warm. Pour the hot paste into the jars, filling them to the brim, then seal them immediately.

After sealing the jars, carefully transfer them between blankets to cool slowly. This cooling method helps create a vacuum that will keep the paste fresh and flavorful. Once the jars have completely cooled, label them with the preparation date and type of content, then store them in a cool, dark place.

The paste of bell peppers and red kapia peppers is a versatile and delicious ingredient, perfect for enriching soups, sauces, or stews. It can also be used as a base for pasta or as a topping for pizza, adding a note of flavor to your dishes. This recipe not only offers excellent taste but also allows you to preserve the flavors of summer throughout the year.

 Tags:  greenery pepper gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes