Fiery Paprika Sauce
Fiery paprika sauce is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg paprika peppers
- 1 eggplant
- 4 tomatoes
- 3 Garlic cloves
- 3 chili peppers
- olive oil
- Lemon juice
- Salt
- ground pepper
Instructions
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1.
Preheat the oven to 220°C (428°F) on top heat.
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2.
Wash and halve the paprika peppers, removing seeds and white membranes, then place them skin-side up on a parchment-lined baking sheet. Wash the eggplant, cut it lengthwise in half, and place it with the paprika on the tray. Roast for about 15 minutes until the eggplant softens and the paprika skins blister. Remove and cool covered with a damp cloth.
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3.
Meanwhile wash the tomatoes, remove stems, blanch briefly, cool, peel, and chop into pieces.
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4.
Peel the paprika skins off and scrape the eggplant flesh from its shell. Roughly chop everything. Peel and finely mince the garlic cloves. Wash and finely mince the chili peppers. Sauté both in 3 tbsp hot olive oil for a moment, then add tomatoes, paprika, and eggplant, stirring occasionally over gentle heat for about 30 minutes to reduce. Season with salt, pepper, and lemon juice. Transfer into hot-washed jars, drizzle with olive oil, seal immediately, and let cool.
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5.
After first opening, pour a little olive oil over the ajvar; it will keep longer.
