Pepper paste

Pepper paste – a delicious and versatile recipe that will add a vibrant touch to any meal. This recipe is perfect for making use of leftover peppers from the garden, and the combination of kapia and bell peppers offers a rich aroma and an unmistakable taste. Whether you use it as a filling for sandwiches, as an ingredient in sauces, or simply as a condiment for various dishes, the pepper paste will surely become a staple in your pantry.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 5 jars of 300g each

Ingredients:
- 500 g kapia peppers
- 500 g bell peppers
- 2-3 tablespoons of olive oil
- salt, to taste
- 1 aspirin per jar (optional, for preservation)

A bit of history:
Pepper paste is a traditional recipe originating from seasonal cooking, when housewives took advantage of garden produce to prepare reserves for winter. This paste is not only delicious but also an excellent way to preserve the fresh flavor of peppers for the colder months.

Step-by-step instructions:

1. Preparing the peppers:
- Wash the kapia and bell peppers well, then remove the stems and seeds. This is a pleasant activity, especially if you do it together with a family member. While cleaning, enjoy sharing stories about your favorite recipes or childhood memories.

2. Chopping the peppers:
- Once you’ve cleaned the peppers, cut them into smaller pieces. Use a food processor to chop them into a fine paste. If you prefer a more rustic texture, you can chop them by hand.

3. Cooking the paste:
- In a large pot, add the 2-3 tablespoons of olive oil and heat it over medium heat. Add the pepper paste and mix well. Let it simmer for about 30-40 minutes, stirring occasionally. You will notice how the paste begins to thicken and the flavors intensify.

4. Adjusting the salt:
- Once the paste has thickened, remove it from the heat and adjust the salt. The taste should be balanced – feel free to adjust the amount of salt according to your personal preferences.

5. Filling the jars:
- Prepare the jars by sterilizing them (you can boil them in water for 10 minutes). Fill the jars with the pepper paste, leaving a little space at the top. Add an aspirin to each jar to help with preservation. Seal the jars tightly.

6. Cooling and storing:
- Cover the jars with a blanket and let them cool slowly until the next day. This step helps create a vacuum, keeping the paste fresh for a longer period.

Useful tips:
- Variations: You can experiment by adding herbs like basil or oregano to give the paste a different flavor. If you want a spicy kick, add chopped hot peppers.
- Serving: Pepper paste is wonderful on toasted bread, as a filling for wraps, or as an ingredient in various pasta sauces. You can pair it with feta cheese for a delicious appetizer.
- Calories and nutritional benefits: Pepper paste is rich in vitamins, especially vitamin C, and is a good source of antioxidants. A 100 g serving contains approximately 80 calories, depending on the amount of oil used.

Frequently asked questions:
- How can I keep the paste for a longer time? Make sure the jars are completely sealed and store them in a cool, dark place. If you notice any changes in color or smell, do not consume them.
- Can I use other types of peppers? Of course! Any type of sweet pepper can be used, and the combinations are endless.

Now that you’ve discovered how to prepare this delicious pepper paste, don’t forget to share the recipe with friends and family! It’s a great way to bring people together around the table and create unforgettable memories. Enjoy!