Kapia pepper and celeriac paste

Name: Kapia pepper and celeriac paste
Ingredients: 3 kg red kapia peppers; 1 kg celeriac; 3 tablespoons salt; 200 ml oil; 1 knife-tip of food preservative

Conserve - Kapia pepper and celeriac paste by Teea A. - Recipia

Kapia pepper and celeriac paste simmers for 90 minutes, until the oil rises to the surface. Red peppers and celeriac are ground together, then the paste is spooned hot into jars and stands in for pepper paste all winter, in soups, stews or alongside roast meat. I choose kapia peppers with thick flesh because they’re easier to seed. Prep: 30 minutes. Cook: 130 minutes. Total time: 160 minutes. Servings: 80 (50 g servings). About 39 kcal and 0.5 g protein per serving.

Ingredients

3 kg red kapia peppers
1 kg celeriac
3 tablespoons salt
200 ml oil
1 knife-tip of food preservative

Preparation

1. Wash the celeriac, peel it, cut it into slices and put it through a meat grinder. Wash the peppers, remove the seeds, slice them and grind them. 2. Put the celeriac and peppers in a stainless steel pot with a double bottom. Add the salt and oil, then simmer over low heat for 90 minutes, stirring from time to time, until the oil rises to the top. 3. Boil the lids for 10 minutes in a saucepan of boiling water. Take them out and keep them clean until you fill the jars. 4. When the paste is ready, add the preservative and stir. 5. Spoon the hot paste into thoroughly washed jars and screw on the sterilized lids. Put the jars in a saucepan of water and simmer over low heat for 30 minutes.

Notes

After opening, keep the jar in the fridge and use the paste within 3 days. Check that the jars have no chips and that the lids aren’t rusty and screw on properly. Kapia peppers with thick flesh are easier to seed and go through the meat grinder well. Very juicy peppers may need to simmer for longer than 90 minutes, until the oil collects on top. Cut the celeriac into slices that fit easily into the grinder, without forcing them. Sometimes the oil stays mixed into the paste at first; leave it to keep simmering over low heat and watch the surface. Add the paste gradually to soup and adjust the salt at the end. I also serve it straight from the jar alongside roast meat.