Sweet and Sour Sweet Pepper Sauce
How do you make sweet and sour red pepper sauce?
Cut clean red peppers into julienne strips and marinate them with sugar, vinegar, and salt for 2–4 hours. Bring the mixture to a boil, cover, and cook over low heat for 10 minutes. Uncover and continue cooking for 30 more minutes, stirring frequently, until the liquid thickens and takes on a sauce-like consistency.
This exquisite sauce is ideal for serving with tofu, delicious fresh bread, or even for marinating. It is very delicate and flavorful. The secret is to use sweet peppers with flesh that is not too thick, such as long red peppers.
The screen will not turn off while you cook.
Servings: Makes 2 jars
Ingredients
- 1 kilo long red sweet peppers
- 250 g whole cane sugar
- 200 ml white wine vinegar or apple cider vinegar
- 2 teaspoons salt
Instructions
Wash and dry the sweet peppers very well. Remove the stems, cut them into quarters, and remove all seeds and white membranes from the peppers.
Next, cut them into strips that are not too thin (julienne).
Place the cut peppers in a pot together with the remaining ingredients.
Mix well and let marinate for 2 to 4 hours.
After the resting time, the mixture will have released plenty of juice.
Place the mixture in a pot and turn the heat to high.
As soon as it reaches a boil, cover and lower the heat to medium-low. Cook covered for 10 minutes.
After the first 10 minutes, remove the lid and cook for another 30 minutes, stirring often so it does not stick. When the liquid part reaches a thicker consistency (do not let it dry out too much), remove from the heat. At this point, the sauce is ready to use.
Enjoy it either cold or warm, depending on what you serve it with.
Enjoy your meal!
Reviews
There are no reviews yet.
- 1 kilo long red sweet peppers
- 250 g whole cane sugar
- 200 ml white wine vinegar or apple cider vinegar
- 2 teaspoons salt