Bell Pepper, Tomato, and Garlic Relish for Winter

Cooking method

1. Step 1:

   

   How do you make bell pepper, tomato, and garlic relish for winter? Gather your ingredients and spices. The bell peppers can be green, red, or yellow — your choice.

2. Step 2:

   

   Wash 3 kg (about 6.5 lb) of tomatoes, cut out the stem ends, and cut them into rough chunks for grinding.

3. Step 3:

   

   Run the tomatoes through a meat grinder.

4. Step 4:

   

   Pour the tomato purée into a large enamel pot.

5. Step 5:

   

   Add 1 kg (about 2 lb) of carrots, grated on the large holes, to the tomatoes and mix well.

6. Step 6:

   

   Set the pot over medium heat, bring it to a boil, and cook for about an hour, stirring now and then and skimming off any foam.

7. Step 7:

   

   Press 4 medium heads of garlic into a bowl.

8. Step 8:

   

   Very finely chop one hot chile — with the seeds, if you want it spicier.

9. Step 9:

   

   Add the chopped chile to the bowl with the garlic and mix.

10. Step 10:

    

    Cut 1 kg (about 2 lb) of bell peppers into medium dice.

11. Step 11:

    

    After the vegetables have cooked for an hour, lower the heat and add the sugar, salt, the garlic-and-chile mixture, the vegetable oil, and the peppercorns.

12. Step 12:

    

    Add the diced bell peppers to the pot as well.

13. Step 13:

    

    Stir everything together well and cook for about 20 minutes more.

14. Step 14:

    

    After 20 minutes, add one dessertspoon of 70% vinegar essence, stir well, and cook for about 7 minutes more. If you only have regular 9% table vinegar, use the vinegar conversion calculator (the icon next to the "Vinegar essence" ingredient).

15. Step 15:

    

    Spoon the hot relish into sterilized jars.

16. Step 16:

    

    Seal the jars tightly with sterile lids.

17. Step 17:

    

    Turn the jars upside down, cover them with a warm blanket, and let them cool for a day, then store them in a cellar or the fridge.

18. Step 18:

    

    Happy canning, and enjoy!