Summary

Ingredients

• g 1,350 tomato (s)
• 600 g red pepper (s)
• 300 g onion (s)
• 1 hot pepper, medium hot, fresh
• 10 chilli pepper (s), dried
• 150 g red wine
• 70 g balsamic vinear
• 290 g vinear (white wine vinear)
• 3 teaspoons mustard seeds
• 3 teaspoons salt
• 0.5 teaspoon ½ pepper, white, ground
• 3 teaspoons paprika powder, sweet
• 1 tube tomato paste
• 600 g preservin suar (3: 1)

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Instructions

1. Wash the vegetables, chop them into small pieces and put them in a saucepan. Add the remaining ingredients and bring to the boil. Let simmer for about 25 minutes.
2. Either pass through the brisk Lotte and bring to the boil again briefly or puree with a hand blender. Pour immediately into jars rinsed with hot water and close with the screw caps. Turn the glasses upside down for 5 minutes and you`re done.
3. Ideal for grilled meat, as a dip with fondue or with Mexican chips. (I also make her hot for noodles).