I had a rough time the first time I made this sauce. I chopped all the bell peppers and hot peppers, feeling like a great chef, but I added the hot peppers with all their seeds, and before I knew it, my eyes were watering more than when I chop onions. My hands burned for about two days. Since then, I've learned my lesson: either wear gloves or carefully remove the seeds and stems, and if I use a food processor, I open the window wide, I’m not joking. This sauce has become a staple in my pantry; it saves me when I need a sauce for any roast or rich stew, but I admit, at first, I burned it a bit because I didn’t have the patience to stir enough. It requires a little care, but it’s definitely worth it.
Timing is never set in stone; it depends on how long you boil, how quickly you move while cleaning, but let’s say about 30-40 minutes for preparation (more if you’re washing and chopping without a food processor) and about an hour and a half for boiling. You’ll get around 6-7 jars of 300 ml, or about 2 liters of sauce in total. It’s the kind of task that occupies an afternoon, but it can be done at a relaxed pace. It’s not rocket science; it just takes patience and a steady hand with the heat.
I make this sauce almost every autumn when I find large, sweet bell peppers. It's good throughout the year if you can get the vegetables, but they seem to have a different flavor then, I don’t know. I’ve tried it with regular peppers, but the bell peppers give it a unique, rounder taste, not as harsh as kapia peppers. I use it in stews, with fatty meats (especially the richer cuts, whether in a pot or on the grill), but also in sandwiches when I get hungry at night and don’t feel like anything else. It has saved some rather dry roasts or older sausages more times than I can count, I’m being honest.
Ingredients (with quantities, as that helps me organize better):
- Bell peppers – 3 kilograms, well washed, cored, and seeded; these are the base, they bring sweetness, their flesh holds the sauce together, and gives that red color that looks great in photos.
- Red hot peppers – 2 pieces, not too big; I add heat, but without overpowering everything else, just enough to feel a tickle on the tongue, not to set your mouth on fire.
- Tomato juice – 400 ml; store-bought or homemade works, but it should be thick, not watery; it adds acidity and helps bind the sauce so it doesn’t turn into a weird puree.
- Sugar – 80 grams; not too much, not too little, just enough to balance the acidity of the tomatoes and bring out the sweetness of the bell peppers; too much will make it syrupy, which is not good.
- Salt – 1 heaping tablespoon (but not rock salt); without salt, the flavor doesn’t bind, it doesn’t help with preservation, and I think there’s no point in making preserves without salt.
- Ground black pepper – 1 teaspoon; adds a note of depth, not so much that you feel it like in soup, just enough to hint at something more rustic.
- Bay leaves – 3 pieces; if you like, but I never skip them; they add a subtly woody flavor that goes wonderfully with sweet and spicy.
Preparation method:
1. Wash all the vegetables, remove the stems from the bell peppers and hot peppers, and take out the seeds, being careful with the hot peppers so they don’t get too spicy (I like the sauce with a kick, not to burn me). I’m not picky about the shape; I chop them however I can, as long as they fit into the food processor. If you don’t have a food processor, get a good knife and some patience; it’s quite a job to chop finely.
2. Chop the vegetables as finely as possible, preferably in the food processor, using short pulses so it doesn’t turn into mush. When I’ve done it with a blender directly, it turned into a paste, which I don’t like; I want to feel small pieces with some texture. Important: don’t chop too finely at first, so it doesn’t release too much liquid – it evaporates slowly while boiling.
3. Transfer everything into a large pot (you need space to stir). Add the sugar, salt, pepper, and bay leaves. Stir with a wooden spoon to combine everything. I set the heat to low-medium so it doesn’t burn on the bottom. For the first 10 minutes, I stir more often because sometimes the bell peppers release juice and can stick quickly. If you see it’s too dry, you can add two or three tablespoons of water, but usually, it’s not necessary.
4. Once it starts to simmer slowly (just a few gentle bubbles, not boiling too hard), pour the tomato juice over the vegetables. Not all at once; let it in gradually and stir again. The smell will start to let you know it’s time to prepare the jars. Let it simmer on low heat for about another hour, maybe longer if it seems too liquid. Stir occasionally, about every 10 minutes. Be careful as it can stick easily towards the end if the sauce is too thick.
5. The sauce is ready when it has reduced by about half from what you initially put in and has thickened; it shouldn’t run like water. I can tell when I draw a spoon across the bottom of the pot, and it leaves a trail that doesn’t close immediately; that’s when I turn off the heat.
6. In the meantime, I wash the jars, place them empty in the microwave to dry and heat them well so they don’t crack when I pour the sauce. Also, don’t pour hot sauce into cold jars; it will crack the glass – I’ve learned that the hard way twice.
7. I carefully pour the hot sauce directly into the jars, being careful not to make a mess on the table. I screw the lids tightly, turn them upside down (if I remember, I think it seals better), and wrap them in two thick towels or a blanket. I leave them like that until they cool completely, sometimes even overnight.
Tips, variations, and serving ideas:
Useful tips:
- If you’re in a hurry and take your eyes off the pot, there’s a good chance it will stick to the bottom and develop a bitter taste. So, don’t rush the boiling and stirring, especially towards the end.
- For the hot peppers, always taste before using. Some can be extremely hot, while others are barely noticeable. I choose to use less, and if I want it spicier, I add more at the end.
- Don’t increase the sugar, no matter how acidic the vegetables seem, because after preservation, the sweetness intensifies.
Substitutions:
- You can replace the bell peppers with kapia peppers, still at 3 kg, but the taste will be different, perhaps less round and sweet. If you can’t find any, I’ve tried a mix of kapia and sweet peppers to maintain the vegetable texture.
- Tomato juice – you can also use diluted tomato paste, but it won’t be as tasty, honestly.
- Without sugar: you can use a bit of sweetener if you’re watching your figure or want low-carb, but you need to test the flavor; it won’t come out the same.
- It’s gluten-free anyway; you don’t use anything with flour or breadcrumbs.
- For a low-salt diet (hypertension, I don’t know) – you can reduce the salt, but don’t eliminate it completely; it won’t preserve well.
Variations:
- You can throw in some chopped garlic towards the end for a different flavor, but I prefer it without, as I don’t want everything to taste like garlic.
- If you have dried herbs at home (oregano, thyme), you can add a pinch, but not too much.
- Some add vinegar, but I don’t; it seems to disrupt the sweet flavor, and I don’t like how it sits in the jar after a month.
- If you want it to be more liquid, stop boiling 10-15 minutes early.
Serving:
- It pairs perfectly with any roast, especially pork or beef, whether grilled or from a pot.
- I use it with fried eggs, sandwiches with cheese, sausages, stuffed cabbage, and even on pizza if I don’t have another sauce on hand.
- It’s great as a base for a more complex sauce, with sour cream or yogurt, when you want something quick.
- For those who drink, it goes really well with a glass of red wine or cold beer at a hearty meal.
Frequently asked questions:
1. Can I use another type of pepper instead of bell peppers?
Yes, but bell peppers are the base for the typical texture and sweetness. Kapia works, but it will be thinner and have a slightly more acidic taste. I’ve tried it with sweet peppers, but it doesn’t bind as well and needs to be boiled longer.
2. How long do the jars last on the shelf? Do they need to be pasteurized?
If the jars and lids are clean, heated, and the sauce is poured hot, they can easily last 6 months in a cool, dark place. I’ve never had them spoil, but if you’re unsure, you can boil the jars (after filling and sealing them) in a pot of water for about 10-15 minutes, just to make sure they don’t crack.
3. How spicy does the sauce turn out?
It depends on how many hot peppers you use and what variety they are. With 2 pieces, it’s spicy but not fiery. If you want it milder, use half or remove the white membranes inside. For extra heat, you can add dried chili or more hot peppers at the end, to taste.
4. Can it be made without sugar?
Yes, but the taste will be more acidic, and the texture won’t be as pleasant. You can experiment with natural sweeteners (erythritol, stevia), but they need to be added carefully to avoid a strange taste. Or use very ripe and sweet bell peppers, but you’ll still need a little flavor correction.
5. Can the sauce be frozen?
I’ve put it in the freezer when I ran out of jars – it works, it doesn’t separate, but once thawed, it should be used within a few days. It loses a bit of texture and becomes more watery, but the taste remains fine.
6. Is it good for pasta/pizza or just meat?
It works perfectly as a sauce for pasta (even in place of ketchup), but it needs to be mixed with a little olive oil or yogurt to be more fluid. On pizza, I put it directly; it’s tasty anyway.
Nutritional values (per 100 g, approx):
The sauce is not a calorie bomb, it has about 50-60 calories per 100 g, maybe even less. The carbohydrates come from the vegetables and a little sugar, but still under 10 g/100 g, fats are almost zero (unless you add oil), proteins around 1-1.5 g. Vitamins A and C are abundant, plus some lycopene and fiber. The sugar isn’t much, but for those on a diet, it might seem a bit high, so it can be adjusted. I think that, used in moderation, it’s much healthier than store-bought sauces; there are no additives, no E-numbers, it’s all made from what you put in. It’s not a massive source of protein or healthy fats, but it adds flavor and taste with minimal risks at a meal, as long as you don’t consume a jar at once.
How to store and reheat:
I keep the jars in the cellar or in a cool pantry, away from light and moisture. I don’t leave them next to the heater or in the sun, as they sweat and can mold. Once opened, keep in the fridge, covered with a lid, for about a week, but mine never lasts that long. It doesn’t need reheating; it can be put directly on the plate, but if you want it warm, it can go in the microwave for a minute or in a small pot, stirring to prevent burning. If you take it out of the freezer, let it thaw in the fridge and use it within 2-3 days; otherwise, it takes on a bland taste. If you see it forming a film or smelling strange, don’t risk it; throw it away without regrets. I’ve only had that happen rarely, but I say don’t play around with preserves.
Timing is never set in stone; it depends on how long you boil, how quickly you move while cleaning, but let’s say about 30-40 minutes for preparation (more if you’re washing and chopping without a food processor) and about an hour and a half for boiling. You’ll get around 6-7 jars of 300 ml, or about 2 liters of sauce in total. It’s the kind of task that occupies an afternoon, but it can be done at a relaxed pace. It’s not rocket science; it just takes patience and a steady hand with the heat.
I make this sauce almost every autumn when I find large, sweet bell peppers. It's good throughout the year if you can get the vegetables, but they seem to have a different flavor then, I don’t know. I’ve tried it with regular peppers, but the bell peppers give it a unique, rounder taste, not as harsh as kapia peppers. I use it in stews, with fatty meats (especially the richer cuts, whether in a pot or on the grill), but also in sandwiches when I get hungry at night and don’t feel like anything else. It has saved some rather dry roasts or older sausages more times than I can count, I’m being honest.
Ingredients (with quantities, as that helps me organize better):
- Bell peppers – 3 kilograms, well washed, cored, and seeded; these are the base, they bring sweetness, their flesh holds the sauce together, and gives that red color that looks great in photos.
- Red hot peppers – 2 pieces, not too big; I add heat, but without overpowering everything else, just enough to feel a tickle on the tongue, not to set your mouth on fire.
- Tomato juice – 400 ml; store-bought or homemade works, but it should be thick, not watery; it adds acidity and helps bind the sauce so it doesn’t turn into a weird puree.
- Sugar – 80 grams; not too much, not too little, just enough to balance the acidity of the tomatoes and bring out the sweetness of the bell peppers; too much will make it syrupy, which is not good.
- Salt – 1 heaping tablespoon (but not rock salt); without salt, the flavor doesn’t bind, it doesn’t help with preservation, and I think there’s no point in making preserves without salt.
- Ground black pepper – 1 teaspoon; adds a note of depth, not so much that you feel it like in soup, just enough to hint at something more rustic.
- Bay leaves – 3 pieces; if you like, but I never skip them; they add a subtly woody flavor that goes wonderfully with sweet and spicy.
Preparation method:
1. Wash all the vegetables, remove the stems from the bell peppers and hot peppers, and take out the seeds, being careful with the hot peppers so they don’t get too spicy (I like the sauce with a kick, not to burn me). I’m not picky about the shape; I chop them however I can, as long as they fit into the food processor. If you don’t have a food processor, get a good knife and some patience; it’s quite a job to chop finely.
2. Chop the vegetables as finely as possible, preferably in the food processor, using short pulses so it doesn’t turn into mush. When I’ve done it with a blender directly, it turned into a paste, which I don’t like; I want to feel small pieces with some texture. Important: don’t chop too finely at first, so it doesn’t release too much liquid – it evaporates slowly while boiling.
3. Transfer everything into a large pot (you need space to stir). Add the sugar, salt, pepper, and bay leaves. Stir with a wooden spoon to combine everything. I set the heat to low-medium so it doesn’t burn on the bottom. For the first 10 minutes, I stir more often because sometimes the bell peppers release juice and can stick quickly. If you see it’s too dry, you can add two or three tablespoons of water, but usually, it’s not necessary.
4. Once it starts to simmer slowly (just a few gentle bubbles, not boiling too hard), pour the tomato juice over the vegetables. Not all at once; let it in gradually and stir again. The smell will start to let you know it’s time to prepare the jars. Let it simmer on low heat for about another hour, maybe longer if it seems too liquid. Stir occasionally, about every 10 minutes. Be careful as it can stick easily towards the end if the sauce is too thick.
5. The sauce is ready when it has reduced by about half from what you initially put in and has thickened; it shouldn’t run like water. I can tell when I draw a spoon across the bottom of the pot, and it leaves a trail that doesn’t close immediately; that’s when I turn off the heat.
6. In the meantime, I wash the jars, place them empty in the microwave to dry and heat them well so they don’t crack when I pour the sauce. Also, don’t pour hot sauce into cold jars; it will crack the glass – I’ve learned that the hard way twice.
7. I carefully pour the hot sauce directly into the jars, being careful not to make a mess on the table. I screw the lids tightly, turn them upside down (if I remember, I think it seals better), and wrap them in two thick towels or a blanket. I leave them like that until they cool completely, sometimes even overnight.
Tips, variations, and serving ideas:
Useful tips:
- If you’re in a hurry and take your eyes off the pot, there’s a good chance it will stick to the bottom and develop a bitter taste. So, don’t rush the boiling and stirring, especially towards the end.
- For the hot peppers, always taste before using. Some can be extremely hot, while others are barely noticeable. I choose to use less, and if I want it spicier, I add more at the end.
- Don’t increase the sugar, no matter how acidic the vegetables seem, because after preservation, the sweetness intensifies.
Substitutions:
- You can replace the bell peppers with kapia peppers, still at 3 kg, but the taste will be different, perhaps less round and sweet. If you can’t find any, I’ve tried a mix of kapia and sweet peppers to maintain the vegetable texture.
- Tomato juice – you can also use diluted tomato paste, but it won’t be as tasty, honestly.
- Without sugar: you can use a bit of sweetener if you’re watching your figure or want low-carb, but you need to test the flavor; it won’t come out the same.
- It’s gluten-free anyway; you don’t use anything with flour or breadcrumbs.
- For a low-salt diet (hypertension, I don’t know) – you can reduce the salt, but don’t eliminate it completely; it won’t preserve well.
Variations:
- You can throw in some chopped garlic towards the end for a different flavor, but I prefer it without, as I don’t want everything to taste like garlic.
- If you have dried herbs at home (oregano, thyme), you can add a pinch, but not too much.
- Some add vinegar, but I don’t; it seems to disrupt the sweet flavor, and I don’t like how it sits in the jar after a month.
- If you want it to be more liquid, stop boiling 10-15 minutes early.
Serving:
- It pairs perfectly with any roast, especially pork or beef, whether grilled or from a pot.
- I use it with fried eggs, sandwiches with cheese, sausages, stuffed cabbage, and even on pizza if I don’t have another sauce on hand.
- It’s great as a base for a more complex sauce, with sour cream or yogurt, when you want something quick.
- For those who drink, it goes really well with a glass of red wine or cold beer at a hearty meal.
Frequently asked questions:
1. Can I use another type of pepper instead of bell peppers?
Yes, but bell peppers are the base for the typical texture and sweetness. Kapia works, but it will be thinner and have a slightly more acidic taste. I’ve tried it with sweet peppers, but it doesn’t bind as well and needs to be boiled longer.
2. How long do the jars last on the shelf? Do they need to be pasteurized?
If the jars and lids are clean, heated, and the sauce is poured hot, they can easily last 6 months in a cool, dark place. I’ve never had them spoil, but if you’re unsure, you can boil the jars (after filling and sealing them) in a pot of water for about 10-15 minutes, just to make sure they don’t crack.
3. How spicy does the sauce turn out?
It depends on how many hot peppers you use and what variety they are. With 2 pieces, it’s spicy but not fiery. If you want it milder, use half or remove the white membranes inside. For extra heat, you can add dried chili or more hot peppers at the end, to taste.
4. Can it be made without sugar?
Yes, but the taste will be more acidic, and the texture won’t be as pleasant. You can experiment with natural sweeteners (erythritol, stevia), but they need to be added carefully to avoid a strange taste. Or use very ripe and sweet bell peppers, but you’ll still need a little flavor correction.
5. Can the sauce be frozen?
I’ve put it in the freezer when I ran out of jars – it works, it doesn’t separate, but once thawed, it should be used within a few days. It loses a bit of texture and becomes more watery, but the taste remains fine.
6. Is it good for pasta/pizza or just meat?
It works perfectly as a sauce for pasta (even in place of ketchup), but it needs to be mixed with a little olive oil or yogurt to be more fluid. On pizza, I put it directly; it’s tasty anyway.
Nutritional values (per 100 g, approx):
The sauce is not a calorie bomb, it has about 50-60 calories per 100 g, maybe even less. The carbohydrates come from the vegetables and a little sugar, but still under 10 g/100 g, fats are almost zero (unless you add oil), proteins around 1-1.5 g. Vitamins A and C are abundant, plus some lycopene and fiber. The sugar isn’t much, but for those on a diet, it might seem a bit high, so it can be adjusted. I think that, used in moderation, it’s much healthier than store-bought sauces; there are no additives, no E-numbers, it’s all made from what you put in. It’s not a massive source of protein or healthy fats, but it adds flavor and taste with minimal risks at a meal, as long as you don’t consume a jar at once.
How to store and reheat:
I keep the jars in the cellar or in a cool pantry, away from light and moisture. I don’t leave them next to the heater or in the sun, as they sweat and can mold. Once opened, keep in the fridge, covered with a lid, for about a week, but mine never lasts that long. It doesn’t need reheating; it can be put directly on the plate, but if you want it warm, it can go in the microwave for a minute or in a small pot, stirring to prevent burning. If you take it out of the freezer, let it thaw in the fridge and use it within 2-3 days; otherwise, it takes on a bland taste. If you see it forming a film or smelling strange, don’t risk it; throw it away without regrets. I’ve only had that happen rarely, but I say don’t play around with preserves.