Paprika puree – preserved for the winter

Ingredients for 1 servings:

• 2 kg bell pepper(s), red, very ripe, cleaned
• 10 cloves garlic
• 200 ml white wine
• 1 tbsp, levelled sugar
• 1 tbsp smoked salt
• 1 tsp, leveled salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

You can use it to make a wonderful soup or sauce.

Cut the bell peppers into smaller pieces. Peel and slice the garlic. Simmer the bell peppers, garlic, and white wine together for about 30 minutes. Then, using a hand blender, chop everything in the pot until slightly coarsely ground and pass it through a sieve. (I simply don’t like the remaining skin on the bell peppers.) Return the mixture to the pot, add the salt, smoked salt, and sugar, and simmer for another 45-60 minutes with the lid off so the mixture reduces. While hot, pour into twist-off jars.