Season peppers preparations in full swing. And, if you love this vegetable as much as I do, I advise you to stock up on the sauce for the winter according to this recipe. This roasted pepper hot sauce can be simply and quickly cook.
It goes well with many foods and dishes. I love him for this versatility. I add this sauce to pasta, to a variety of meat dishes, egg dishes and all kinds of fillings. You can also serve it with cheese and toast. It goes well even with savory cottage cheese pancake.
Ingredients:
- Bell pepper – 1.5 kg.
- Hot pepper (chili or any other) – 0.5 – 1 pc
- Garlic – 2 cloves
- Vegetable oil
- Vinegar – 2 tbsp.
- Sugar – 1 tsp
- Salt – 15 g (for 1 kg of already baked and peeled peppers)
- Smoked paprika (optional) – 1 tsp
- Glass jar
Cooking process
1 Put the peppers on a baking sheet lined with foil. Bake them in an oven preheated to 200 C degrees (395 F) for 40 minutes. Hot peppers can be obtained earlier – in 20-25 minutes. During this time, the peel on the peppers will wrinkle and turn slightly black.
The acuteness of the sauce can be varied to your liking. So, adding three small hot peppers (pictured below) the sauce turns out to be moderately hot.
Put the roasted peppers in a deep bowl and cover it with a lid or cling film. Leave to stand for 15 minutes. We do this in order to then make it easier to remove the skin from the peppers.
2 Peel the peppers from the skins and seeds. Cut very finely with a knife or use a blender to chop.
Cut the garlic into slices or cubes. Fry it for several minutes in vegetable oil. Add chopped peppers to the garlic. We mix. Simmer for 5 minutes.
Add salt, sugar and smoked paprika to the pan. Stir, bring to a boil and turn off the gas. At the end, add vinegar and mix well again.
If you are preparing the sauce to eat right away or will only store it for a few days, then you do not need to add vinegar.
3 We lay out the ready-made sauce in pre-sterilized jars. Tightly tighten the lids and leave upside down at room temperature until morning.
Store the sauce in a cool dark place or refrigerator. I keep in the fridge, I think that as more reliable.
This sauce goes well with these sausages:
German sausages Bratwurst https://takajaeda.com/en/recipes-en/german-sausages-bratwurst/
Ukrainian homemade sausage https://takajaeda.com/en/recipes-en/dinner/ukrainian-homemade-sausage/