John Myers
Ingredients for 1 servings:
- 1 ½ kg red pepper(s).
- 500 g braised cucumber(s)
- 400 g eggplant(s)
- 450 g tomatoes, fresh, peeled or from the can
- 1 bulb(s) garlic, used and chopped
- 4 Piri Piri
- 50 ml oil
- 250 ml white vinegar
- 50 g sugar
- 1 tsp salt
- 1 tbsp paprika powder, sweet
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
low-fat
Clean the bell peppers, halve or quarter them, and place them skin-side up on a baking sheet lined with baking paper. Roast (depending on the oven, 180°-200°C) until the skin is blackened and blistered. Then place them in a plastic bag and let them cool. The skin can now be easily removed. Peel and deseed the cucumbers, sprinkle them with salt, and let them sit for at least 2 hours, then drain and rinse well. This removes the bitter substances and excess water. Clean the eggplant and cut into small cubes. Peel and crush the garlic. Combine everything in a large pot, bring to a boil, then simmer over low heat until thickened. Season to taste. Purée as desired, fill the prepared twist-off jars, and seal immediately. Tastes great as a dip for grilled food or as a seasoning for goulash and savory dark sauces.
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