Gogoșari garlic paste

Name: Gogoșari garlic paste
Ingredients: 2 kg gogoșari; 2 heads garlic; 2 level tablespoons salt; 2 level tablespoons peppercorns; 100 ml oil; 1 pinch food preservative (optional); 1000 ml water

Conserve - Gogoșari garlic paste by Otilia B. - Recipia

Gogoșari garlic paste, a Romanian spread made with large, sweet red peppers, simmers until thick, with the oil rising to the surface. The chopped peppers make a dense red paste, with the garlic added at the end; stir it into soups and stews, or spread it on chicken before baking, where it forms a crust. I put it on chicken when I want a garlicky crust. Preparation: 30 minutes. Cooking: 101 minutes. Total time: 131 minutes. Servings: 30. Approximately 50 kcal and 1 g protein per serving.

Ingredients

2 kg gogoșari
2 heads garlic
2 level tablespoons salt
2 level tablespoons peppercorns
100 ml oil
1 pinch food preservative (optional)
1000 ml water

Preparation

1. Wash the gogoșari and leave them to drain, then remove the stems and seeds. Chop them finely. 2. Peel the garlic and put it through a garlic press. 3. Put the gogoșari in a stainless steel pot with a double bottom, together with the salt, peppercorns and oil. Simmer over low heat for 90 minutes, until the paste has thickened and the oil rises to the surface. 4. Add the garlic and let the paste come to a boil, about 1 minute. Take the pot off the heat and stir in the preservative, if using. 5. Boil the lids for 10 minutes in 1000 ml water. Spoon the hot paste into clean jars and seal them with the boiled lids. Leave them to cool, then store them in the fridge.

Notes

Keeps in the fridge for up to 3 days; for longer storage, freeze it in small containers, leaving room for expansion. Choose firm, fleshy, fully ripe gogoșari with no soft spots. If they release a lot of juice after chopping, drain it before cooking; otherwise, the paste may take longer to thicken. A double-bottomed pot helps with the long simmer, and stirring from time to time keeps the paste from sticking to the bottom. When hot, it may seem softer than it will be once cool, so don’t let it cook dry in the pot. For a smaller batch, halve the amounts and check the texture sooner. I serve it with toast.