Lutenitsa cooked with peppers

Ingredients
4 kg fleshy red peppers
700 g of tomato paste
cumin
pepper
# For the marinade:
300 ml sunflower oil
300 ml vinegar
300 g sugar
salt (I put about 100 g)
Method
Clean the peppers from seeds and tearing them into chunks. Put them in a deep bowl and pour the marinade products. Peppers boil until almost become mushy. We leave them to cool. Grinding pepper machine that separates the skins. Minced meat peppers already back on the stove, after the water is evaporated add the tomato paste. Boil until thickened. Tampering with pepper and cumin to taste naturally, I put half a packet of both. Stir and leave to boil some more. Bulk finished chutney, after cool slightly.
Containers:
Difficulty
Very easy
Tested
0 users
Author
bubi
12 Sep 2014

Comments

I'll try. I unpleasant memory of last week with a 7-hour peeling peppers :( and would rather not think of roasted peppers, and if you and salad!

After closing the jars do not you cook and how many minutes?

I apologize Did I mention boil for 4-5 minutes.