Summary

Ingredients

• 1 kg bell pepper (s), fully ripe, red and yellow
• 1 chilli pepper (s), for the brave also 2
• salt
• 600 g cane suar
• 6 tablespoon water

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Instructions

1. Wash the peppers, peel the skin with a peeler and remove the seeds and partitions. Cut into pieces and cover with a pinch of salt, 6 tablespoons of water and the chopped chilli pepper and bring to a boil over low heat. When the vegetables are soft, puree them and strain them through a sieve.
2. Bring the paprika puree with the cane sugar to the boil again and stir constantly, it burns quickly! Fill into well-cleaned preserving jars and close the jars immediately.
3. Tastes divine with all kinds of cheese, but also with grilled meat.
4. The amount is enough for 6 small canning jars. The paprika puree keeps fresh for a long time in the cool cellar.