Pepper and gherkin paste

Delicious Pepper and Sweet Pepper Paste

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 10 jars of 400 ml

A short story about the recipe
The pepper and sweet pepper paste is a delicacy that brings a touch of summer in every jar. This recipe has been passed down through generations, appreciated not only for its intense and aromatic flavor but also for its versatility in the kitchen. Used as a side dish, spread, or ingredient in various dishes, this paste becomes a staple in the cold season, providing an excellent way to preserve the flavors of fresh vegetables.

Ingredients
- 5 kg sweet peppers
- 5 kg bell peppers
- 400 ml quality mustard
- 400 ml tomato paste
- 500 ml oil (preferably sunflower or olive)
- 5 tablespoons honey
- 50 ml vinegar (preferably wine vinegar)
- Coarse salt (to taste)
- Pepper (to taste)
- Bay leaves
- Whole peppercorns

Preparing the ingredients
To obtain a delicious paste, it is essential to choose fresh and quality vegetables. The sweet peppers should be meaty, with a vibrant color, while the bell peppers should be sweet and juicy. Buy the vegetables from the local market, if possible, to ensure they are fresh and full of flavor.

Step by step for a perfect paste

1. Preparing the peppers and bell peppers
Start by roasting the sweet peppers and bell peppers on the grill or in the oven. This process will give them a smoky flavor and a pleasant texture. Roast them at medium temperature, turning them periodically until the skin turns black and peels off easily.

2. Cooling and cleaning the vegetables
After roasting, sprinkle coarse salt over the vegetables, cover them with plastic wrap or a lid, and let them cool. This step helps to intensify the flavors. Once cooled, remove the skins of the peppers and bell peppers. Wash them under running water to remove any skin residue.

3. Cutting the vegetables
Once cleaned, cut the vegetables into strips about 1 cm wide. Make sure they are cut evenly to achieve a homogeneous paste.

4. Mixing the ingredients
In a large bowl, incorporate the chopped vegetables, add the mustard, tomato paste, oil, honey, vinegar, salt, pepper, and bay leaves. Mix the ingredients well until combined evenly. Taste and adjust the seasonings to your liking.

5. Baking the paste
Transfer the vegetable mixture to a large baking tray and place it in a preheated oven at 180°C. Bake for 30 minutes, stirring occasionally to prevent sticking. You will notice that the oil rises to the surface, indicating that the paste is ready.

6. Bottling
After the paste has been baked, let it cool slightly. Fill the sterilized jars with the pepper and sweet pepper paste, leaving about 1 cm of space at the top of the jar. Seal the jars tightly.

7. Sterilizing
Place the jars in a tray with warm water and put them in a preheated oven at 100°C. Sterilize the jars for 30 minutes. This step is essential to ensure that the paste will last longer.

8. Cooling and storing
After sterilization, remove the jars from the oven and wrap them in blankets to cool gradually. Leave them like this until the next day, then store them in a cool, dark place.

Serving suggestions
The pepper and sweet pepper paste is delicious on toasted bread. You can use it as an appetizer, pairing it with feta cheese or olives. It is also fantastic alongside grilled meat or as an ingredient in various salads.

Frequently asked questions
1. Can I use another type of mustard?
Yes, you can experiment with sweet mustard or whole grain mustard, depending on your preferences.

2. Is it necessary to sterilize the jars?
Yes, sterilization is important to prevent bacterial growth and ensure long-term preservation.

3. Can I add other spices?
Of course! You can add garlic, hot peppers, or other favorite spices to customize the recipe.

4. How long can the paste be stored?
If stored correctly, the pepper and sweet pepper paste can be kept for up to a year.

Nutritional benefits
This paste is rich in vitamins, especially vitamin C, due to the fresh vegetables used. Additionally, mustard and honey add a boost of antioxidants and enzymes, making this paste a healthy choice for your meals.

Possible variations
You can try adding herbs like basil or oregano for a Mediterranean flavor. You can also opt for a combination of vegetables, adding carrots or zucchini to diversify the texture and taste.

In conclusion, the pepper and sweet pepper paste is not only a simple recipe but also an opportunity to enjoy the colors and flavors of summer all year round. Don’t hesitate to experiment and personalize your recipe, making each jar a delicious memory. Cook with love and joy!

 Ingredients: 5 kg bell peppers, 5 kg sweet peppers, 400 ml mustard, 400 ml tomato paste, 1/2 l oil, 5 tablespoons honey, 50 ml vinegar, salt, pepper, bay leaves, peppercorns