Paprika-chili spread

Ingredients for 1 servings:

• 1,500 g red pepper(s).
• 500 g bell pepper(s), yellow
• 500 g bell pepper(s), green
• 1,000 g onion(s), preferably red
• 12 Pepper, fresh
• 35 g garlic, approx. 9 large cloves, finely chopped
• 8 tbsp olive oil
• ½ liter vinegar (cucumber infusion)
• 500 g sugar
• 1 point preserving aid

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

results in 3600 g mass

Cut the bell peppers, onions, and chili peppers into approximately 1 cm cubes. Crush the garlic or chop very finely (grinding it with a food processor and a 12-hole disc also works). Heat the oil in a large pan, add the bell peppers, garlic, onions, and chili peppers, and cook over low heat for about 20 minutes, until the bell peppers are soft. Add the vinegar and half the sugar, stirring constantly until the sugar has dissolved. Simmer uncovered for about 20 minutes, until the mixture has thickened. Add the remaining sugar and preserving agent, and mix well. Fill jars to the brim with the mixture and seal immediately. Heat 4 jars each in the microwave for about 3 minutes – the lid should curve slightly so that the jars rock a little when turned upside down. Tastes great on grilled flatbread, on toast, on ciabatta, or with grilled food and crème fraîche.