Chilli paste
Chilli paste is a great addition to stews, soups and various meat mixtures. The base is peppers, hot peppers, tomatoes and onions. Just stew the vegetables, blend them and fill them into jars. Subsequent sterilization will extend the shelf life and you will be able to enjoy homemade chilli paste even in winter.
Ingredients · Servings 3 pieces
- 100 g pepperoni
- 2 red peppers
- 1 onion
- 3 cloves of garlic
- 100 g tomatoes
- 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon semolina sugar
- 2 tablespoons vinegar
- 150 ml of water
Method · 1 h
- Clean all the vegetables and remove the seeds from the peppers.
- Heat the oil in a pan, add the chopped onion and lightly fry, then the sliced hot peppers, bell pepper, tomatoes and finely chopped garlic.
- Simmer for about 10 minutes, then add sugar, salt, water and vinegar. Simmer for another 15 minutes.
- Blend the mixture into a smooth paste and, while still hot, pour into clean, dry jars. Wipe the necks of the jars and close with clean lids.
- Sterilize at 85–90 °C for 15 minutes, let cool and store in a dark, cool place in the pantry.
Chilli paste is a great addition to stews, soups and various meat mixtures. The base is peppers, hot peppers, tomatoes and onions. Just stew the vegetables, blend them and fill them into jars. Subsequent sterilization will extend the shelf life and you will be able to enjoy homemade chilli paste even in winter.