Mushroom zacusca

Ingredients

• 500 ml oil
• 1.5 kg onion
• 1.5 kg gogosari peppers
• 1.5 kg kapia peppers
• 1 kg bell peppers
• 1.5 kg boiled wild mushrooms
• 800 g tomato paste
• 4 tablespoons salt
• 3 Kotányi bay leaves
• 1 tablespoon Kotányi mixed peppercorns
• 1 teaspoon Kotányi ground pepper
• 500 ml oil

Preparation

1. Clean the vegetables and the mushrooms that have already been boiled, then chop them one at a time in a food processor: first the onion, then the peppers, and finally the mushrooms. Set aside about 45 minutes for preparation. 2. Heat 500 ml of oil in a large pot and sauté the onion for 10 minutes, until it changes color but does not brown. 3. Add the gogosari peppers, kapia peppers, bell peppers, mushrooms, tomato paste and the remaining 500 ml of oil. Add the salt, bay leaves and both kinds of pepper. When the mixture starts to boil, turn the heat to low and leave it for 3 hours, stirring about every 15 minutes, or more often if the pot tends to stick. 4. Wash the jars and set them on a metal baking tray. Sterilize them for 15 minutes in an oven preheated to 120°C. 5. Pour the hot zacusca into the warm jars and put on the lids. Leave the jars in the oven for another 15 minutes at 120°C; I kept this step too for safety, although I don't think it was strictly necessary. 6. Leave the jars to cool overnight, about 8 hours, then label them.