Hungarian Paprika Sauce – Piros Arany

Ingredients for 1 servings:

• 5 kg pointed peppers, red, e.g. B. Kapia
• 1 m.-large celeriac
• 220 ml tomato sauce, reduced
• 1 ½ tbsp vinegar, 10%
• 1 tbsp sugar
• 170 g salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean and deseed the peppers, and cut into larger pieces. Clean and dice the celery. Place the peppers and celery in a pot and fill with water. Boil until the peppers and celery are soft. Drain the water and puree the vegetables with a whisk. Add the tomato sauce, vinegar, sugar, and salt. Bring to a boil, then pour the mixture into boiled jars while still hot, and seal immediately.