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Pepper puree for the winter


Ingredients for making mashed peppers for the winter

  1. Bulgarian pepper (red or orange) 500 grams
  2. Tomato paste 100 grams
  3. Garlic 3 cloves
  4. 1/2 teaspoon salt
  5. Sugar 1/2 teaspoon
  6. Vegetable oil 20 grams
  7. Ground black pepper to taste
  8. Ground red pepper to taste
  • Main Ingredients Pepper

Inventory:

Glass jars with lids, pan, meat grinder, wooden spoon, ladle, kitchen knife, cutting board, disposable paper towels.

Making mashed peppers for the winter:

Step 1: prepare the pepper.


First, I draw your attention to the fact that peppers for making mashed potatoes need to be taken in red or orange. Just imagine what the mass will look like if you mix green pepper and red tomato paste. It will turn out something dirty brown in color and, despite the fact that the taste and aroma of the puree will remain pleasant, it will not cause appetite.
So, we take peppers, cut off their tops with tails and remove the core along with the seeds and whitish partitions. We thoroughly wash the vegetables with warm running water, dry them with paper towels, and at the end we divide each pepper into a knife 3-4 equal parts.

Step 2: grind the pepper.


Pieces of pepper through a meat grinder or use a blender, if you prefer. The main thing is that in the end you get an almost uniform mass.

Step 3: prepare mashed peppers for the winter.


Transfer the pepper twisted in a meat grinder to a pan with a thick bottom. Add to it tomato paste, salt, peeled and chopped garlic cloves and ground pepper, as well as other spices that you consider necessary, for example, fragrant dried herbs.
Stir the mashed pepper and place it on the stove. Cook over medium heat for 10 minutesoften mixing the mass. Then reduce the power, pour in the vegetable oil and simmer still over low heat 7-10 minutes.
As soon as the mashed potatoes are ready, without removing it from the heat, put them in heated sterile jars. Close or roll caps tightly and allow the workpieces to cool at room temperature.
You need to store mashed pepper in a dark, cool place, in fact, in the same place where you store other preparations.

Step 4: Serve the mashed pepper.


Use mashed pepper as a substitute for a purchased and not always healthy tomato sauce. Add it to pasta, rice, meat, fish and poultry dishes, as well as boldly cook lasagna with it or make mashed pepper your top secret pizza sauce. In general, fantasize and create!
Enjoy your meal!

Recipe Tips:

- If you are not going to make mashed peppers for the winter, then you can just store it in the refrigerator for a whole month.

- Some housewives recommend first baking pepper in the oven, so the workpiece will have an interesting aftertaste.

- For taste, you can add onions in mashed pepper, for this you first need to cut into small cubes, and then also fry them. Only after that, you can add onions to the sauce and simmer all together.