Fresh sweet pepper paste

Category: Vegetable and fruit dishes
Fresh sweet pepper paste

Ingredients

Bulgarian pepper (you can add hot) optional
Salt 100 g for every 500 g of pepper paste
Vegetable oil 2 tbsp. l.

Cooking method

  • Good day! I did not find such a recipe on our forum. There is a similar one from Zachariah. I did both in the fall, this recipe was not invented by me, I took it from a friendly site. I decided to share, because this pasta went very well with me in winter. Now, of course, is not the time to prepare, but still
  • So, everything is just impossible. Take bell peppers, red, fleshy, sweet, as much as you want and can, wash, dry, peel. Pass through a meat grinder, then pour all this mass into a colander, drain the pepper juice. Then weigh the resulting mass. And add salt at the rate of 100 grams of salt for every 0.5 kg of pulp. Stir well, let stand and stir again. So that the salt is completely dispersed. After that, arrange in jars. You can fill it with vegetable oil on top, but I was fine without it. Keep refrigerated.
  • You can add hot red pepper to taste for pungency, also pass it through a meat grinder along with sweet.
  • I poured the juice into ice bags. And froze. Added to soups-borscht. Can be put into smoothies if anyone does
  • Here is a photo in the bank:
  • Fresh sweet pepper paste
  • Photo from a week ago. I made it on purpose, it is clear that there is not even a hint of mold or some bad things on the walls of the can.
  • I use it everywhere - in marinades, soups, when cooking meat, chicken, when stewing cabbage. Only it is necessary to gently salt then, since the pasta is very salty.
  • Try it!

The dish is designed for

As much as you like

Time for preparing:

From half an hour

Cooking program:

Handles, meat grinder

Note

Last year I made many blanks, including pasta from Zacharias. Found in the open and here's a recipe. Did it. Zachariah's pasta is probably more interesting in the smell. But this one attracted with freshness. Summer scent! I open the can and right away it’s not winter outside. It's super easy to prepare - this is also a plus.

Oktyabrinka
Daria, thanks, the recipe is wonderful, bookmark so far, captivates with its ease of preparation.
Ilmirushka
Quote: M @ rtochka
Only it is necessary to gently salt then, since the pasta is very salty.
M @ rtochka, so from the very beginning it seemed to me that the salt was too much. A smaller one is impossible, well, to mix with sour cream, for example, and for bread? Or then not save for a long time?
M @ rtochka
Oktyabrinka, Ilmirushkathanks for stopping by
Ilmira, I think, may not stand for a long time with less salt. It's like a preservative here.
In similar recipes - Zechariah and Yannim (there are on our forum), salt is also used a lot.
Ilmirushka
M @ rtochka, thank you, I took it for myself, I will definitely do it in two versions, and "for a long time" for sauces, and not very much to eat right away with bread, but with hot mmmm ...
Gaby
Dasha, what a wonderful recipe. Thank you for placing it in advance before the harvesting season. Must be prepared. I subscribe to the recipe, maybe someone will remind me during the harvest season.
Wildebeest
M @ rtochka, excellent workpiece, I take it to bookmarks. I'm looking forward to the pericny season.
M @ rtochka
Vika, Sveta, it is very pleasant that they are interested.
I hope we will have such a blank
Valyushka
M @ rtochka, Dasha, I do almost this, only I like it sharper. And less salt. I do everything by eye. And in winter, eating the leftovers, I wondered if it could be frozen? Then there is less salt ...
If something grows this summer, there will be blanks.
M @ rtochka
Valentine, you can freeze without salt at all.
Where do you use the pasta? The same or some other options?
Valyushka
Daria, more often for marinating chicken, for bread, it is possible with sour cream, mayonnaise for the borschik. Watch for severity. You can prepare low-sharp and sharp. It is only necessary to sign ...
francevna
Dariawhich recipe is good, easy and quick to prepare. Can be poured into small silicone molds, frozen and reused. Convenient to store.
M @ rtochka
Alla, thanks for paying attention
If you freeze, then there is no need to add salt. Just twist the pepper and into the molds!
This method is for those who have seams in the freezer with space. I've made a liter jar, enough for the winter
lettohka ttt
M @ rtochka, Daria, thanks for the recipe! I will definitely do it!

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