Paprika paste, boiled down

Ingredients for 4 servings:

• 1 kg bell pepper(s), red
• 2 Pepper
• salt and pepper
• lemon juice
• oil
• Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Quarter the bell peppers and chili peppers lengthwise. Remove the stems, seeds, and ribs. Wash thoroughly and pat dry. Preheat the oven grill. Place the vegetables skin-side up on a baking sheet and grill under the preheated grill for about 15 minutes, until the skin blisters. Remove from the grill. First place a wet cloth over the vegetables, then peel off the skin. Chop the bell peppers and chili peppers and puree them finely with a hand blender. Season to taste with salt, pepper, a dash of lemon juice, and a pinch of sugar. Simmer the bell pepper pulp in a wide saucepan over low heat for about 30 minutes. Stir frequently to prevent burning. Fill small twist-off jars with the pulp and cover completely with a thin layer of oil. Seal immediately. Store in a preheated oven at 95°C for 45 minutes.