Pepper Spread

Name: Pepper Spread - Carolina E.
Ingredients: 5 kg eggplant; 3 kg bell peppers; 2 kg onion; 750 ml oil; salt to taste

Pickles - Pepper Spread by Carolina E. - Recipia

Bell peppers and onions are essential ingredients for this delicious zacusca recipe, a dish that combines the flavors of summer in an irresistible way. We start by cleaning and washing the bell peppers and onions well in cold water to remove any impurities. Once washed, we chop them finely, making sure to obtain uniform pieces that will contribute to a pleasant texture of the zacusca. The eggplants, which add a characteristic taste to this dish, should be washed beforehand and roasted evenly. We can roast them on the stove tray, being careful to turn them occasionally to cook them on all sides. After the eggplants are roasted, we peel them and place them in a colander to drain the excess juice, an essential step to avoid the zacusca being too watery. Once drained, we chop them very well, ensuring that we obtain a fine paste that will enrich the flavor of the dish. In a large pot, preferably made of aluminum, we pour 750 ml of oil and heat it over medium heat. When the oil is well heated, we add the chopped onions and sauté them until they become translucent, meaning they soften and turn slightly golden. This step is crucial as sautéed onions will add extra sweetness to the zacusca. After the onions have taken on a pleasant color, we add the chopped bell peppers. We boil the mixture over medium heat for about 15-20 minutes, stirring regularly to prevent sticking to the bottom of the pot. After this period, it's time to add the chopped eggplants. We mix the ingredients well and add salt to taste, being careful to stir again to distribute the salt evenly. We continue to boil the zacusca, allowing the juice to reduce until the mixture becomes a thick paste. It is important to be patient at this step, as a well-cooked zacusca will have a much more intense flavor. Once the zacusca is ready, we place it hot into well-washed and sterilized jars, making sure not to leave any air inside. We tightly close the lids and place the jars in the preheated oven, where we leave them for about 30 minutes. This process not only helps to sterilize the jars but also ensures better preservation of the zacusca. After we are done, we store the jars in a cool and shaded place, where the zacusca will keep perfectly to be enjoyed throughout the winter, alongside a slice of fresh bread.

Ingredients

5 kg eggplant
3 kg bell peppers
2 kg onion
750 ml oil
salt to taste

Pepper Spread

Ingredients

Tags

Categories