Based on my grandmother’s recipe
Dose: 14 jars of 180 ml
3.5 kg of red peppers
2.5 kg of tomatoes
Salt to taste
350 ml of sunflower oil
1 handful of sliced garlic
1 cup sugar
40 ml of vinegar
Black peppercorns (small handful)
Allspice (5 to 10 grains)
Bay leaves (3 to 5 pcs)
2 bunches of parsley
Grill the peppers and then remove their skin and seeds. Cut into small pieces of about 1×1 cm. Peel the tomatoes (if necessary, blanch for 30 seconds). Mash with a meat grinder.
The sauce preparation begins by mixing the oil, vinegar, sugar, salt and spices in a large saucepan. Bring to a boil and add the tomatoes. Cook at medium bubbles about 20-30 minutes. When the sauce thickens slightly, stir in the pepper chunks. Stir occasionally while cooking the sauce (still at medium heat) for 15-20 minutes. The sauce should be relatively liquid in the end. Season with chopped fresh parsley and remove from heat. Until the Apetitka is still hot, fill clean jars up to the top. Seal carefully and turn the jars upside down.
Having cooled completely, sterilize the jars for 10-15 minutes. The latter is done in a large saucepan. Put some towels in the bottom. Then place the jars over, vertically. Align tight. Pour enough cold water to cover them with 1-2 cm. Put the saucepan on the heat and gradually bring to a boil. Count 10 minutes from boiling point. Then leave aside to cool and store the jars in a cool, dry and dark place.
Enjoy as an appetizer with slices of buttered bread.