Spicy gogoșari pepper sauce

Name: Spicy gogoșari pepper sauce
Ingredients: 2 kg gogoșari; 2 kg Kapia peppers; 6 hot peppers; 1 medium celery root with leaves (500 g); 300 g sugar; 300 ml vinegar; 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 bay leaves

Conserve - Spicy gogoșari pepper sauce by Consuela K. - Recipia

This spicy gogoșari pepper sauce is made by grinding the gogoșari, Romanian peppers, and the hot peppers go in with their seeds. The gogoșari, Kapia peppers and celery simmer with vinegar and sugar until thick, with small pieces of vegetables; I spread it on bread like zacuscă, for an everyday meal. Prep time: 45 minutes. Cook time: 30 minutes. Total time: 75 minutes. Servings: 40. Approximately 89 kcal and 2.1 g protein per serving.

Ingredients

2 kg gogoșari
2 kg Kapia peppers
6 hot peppers
1 medium celery root with leaves (500 g)
300 g sugar
300 ml vinegar
1 teaspoon salt
1/2 teaspoon ground pepper
3 bay leaves

Preparation

1. Wash the gogoșari and Kapia peppers, and remove the seeds and stems. Peel the celery root; wash the hot peppers and keep their seeds. 2. Heat the oven to 100°C and sterilize the jars for 20 minutes. 3. Put the gogoșari, Kapia peppers, hot peppers and celery with its leaves through a meat grinder. Put the mixture in a pot and add the sugar, vinegar, salt, pepper and bay leaves. 4. Boil the mixture for 10 minutes, until it comes to a boil and starts to thicken; stir from time to time. 5. Pour the hot sauce into the sterilized jars and seal them with cellophane or lids.

Notes

I mix it straight into my spaghetti, starting with a spoonful. Choose firm, fleshy gogoșari; soft, wrinkled ones have less flesh, and the sauce may turn out thinner. If the celery root is large and has lots of leaves, use them all, since their flavor comes through in the sauce. After opening, keep the jar in the fridge and use the sauce within 3 days. For a milder heat, replace 3 of the hot peppers with 3 Kapia peppers.