Gogoșari in tomato sauce

Name: Gogoșari in tomato sauce
Ingredients: 3 kg gogoșari peppers; 350 g tomato paste; 250 ml 9° vinegar; 250 g granulated sugar; 2 tablespoons honey; 100 ml oil; 2 tablespoons coarse salt; 1 teaspoon peppercorns; 1 tablespoon mustard seeds; 3 bay leaves

Conserve - Gogoșari in tomato sauce by Draga E. - Recipia

Gogoșari in tomato sauce, a Romanian pepper preserve, soften briefly in a vinegar and tomato paste sauce, then are sealed hot in jars. I got the method from Andresita, whom I thank, and choose meaty gogoșari, cut into even one-centimeter strips; the sauce stays sweet and sour, with a film of oil on top. Prep: 30 minutes. Cook: 41 minutes. Rest: 2 days. Total time: 2 days, 1 hour and 11 minutes. Servings: 16. Approximately 200 kcal and 3 g protein per serving.

Ingredients

3 kg gogoșari peppers
350 g tomato paste
250 ml 9° vinegar
250 g granulated sugar
2 tablespoons honey
100 ml oil
2 tablespoons coarse salt
1 teaspoon peppercorns
1 tablespoon mustard seeds
3 bay leaves

Preparation

1. Wash the gogoșari, cut them in half and remove the stems. Rinse them again to remove the seeds, then cut them into strips about 1 cm wide. Allow 30 minutes for prep. 2. Wash 4 jars, each holding 800 g, and sterilize them for 20 minutes in an oven heated to 120°C. Keep them warm until you fill them. 3. Put the tomato paste, vinegar, sugar, honey, oil, salt, peppercorns, mustard seeds and bay leaves in a pot. Heat over low heat for about 5 minutes, until the sauce comes to a boil. 4. Dip the gogoșari in the sauce in 4 batches, for 4 minutes each. Let them soften slightly, until the strips curl, then transfer each batch to a bowl. 5. Take the jars out of the oven and place a long-bladed knife under each one. Fill them with the peppers and pour the remaining sauce over them while it is still hot. 6. Seal the jars and wrap them in blankets. Leave them for a day and a night, until completely cool, then store them in the pantry. The peppers can be served after two days.

Notes

Choose firm, heavy gogoșari with thick walls; soft ones soften sooner, and strips cut from the ends cook first. Once cool, keep the jars in the pantry; refrigerate an opened jar and use it within 3 days. Serve them with roast meat or on a cold platter with cheeses. The mustard seeds tend to settle at the bottom of the pot, so the sauce may be unevenly divided between the jars. If it cools while you are filling the jars, heat it again until it comes to a boil.