Summary

Ingredients

• 1 ½ kg red pepper (s)
• 500 g stewed cucumber (s)
• 400 g auberine (s)
• 450 g tomato (s), fresh, peeled or canned
• 1 bulb garlic, used and chopped
• 4 piri piri
• 50 ml oil
• 250 ml white vinegar
• 50 grams sugar
• 1 teaspoon salt
• 1 tablespoon paprika powder, noble sweet

Print Recipe Pin Recipe

Instructions

1. Clean the peppers, cut in half or quarter and place them with the skin side up on a baking sheet lined with baking paper and roast them (depending on the oven 180 ° - 200 °) until the skin is black and bubbles, then place in a plastic bag and let cool down. The skin can now be conveniently removed.
2. Peel and core the cucumbers, sprinkle with salt and leave to stand for at least 2 hours, then drain and rinse well. This removes the bitter substances and the excess water.
3. Clean the aubergine and cut into small cubes. Clean and mash the Knofi.
4. Put everything together in a large saucepan, bring to the boil and boil down thickly over a low flame, season to taste. Then puree as required and fill into the prepared twist-offs and close immediately.
5. Tastes good as a dip with grilled food or as a condiment for goulash and hearty dark sauces.