5 kg roasted peppers (red and green)
2 compote jar tomato paste
1 cup sunflower oil
1 cup sugar
1 cup vinegar
2 tbsp salt
pepper, allspice, garlic, parsley
Boiling marinade of vinegar, the oil, salt, sugar, pepper and allspice. Pour a bleached peppers and cut into pieces for salad. All boil for 15-20 minutes with stirring. Place a puree and simmer for 10 minutes while continuing stirring constantly so as not to burn. Takes from heat and add garlic chopped very finely and parsley. Cool and packed into jars and boil vacuum for ten minutes. Ideal for garnish and chutney.