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🍽️ Bulgarian Tomato and Pepper Spread on White Bread

177 kcal · 30 min · 4 servings

Ingredients

• 500 g red bell peppers
• 500 g tomatoes
• 1 red chili pepper
• 2 garlic cloves
• 3 tbsp olive oil
• 3 tbsp white wine vinegar
• 3 tbsp sugar
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 250 degrees Celsius with top and bottom heat.
2. 2. Wash the peppers and cut them in half.
3. 3. Remove the seeds and white inner walls from the pepper halves.
4. 4. Line a baking tray with baking paper and place the pepper halves skin-side up on it.
5. 5. Roast the peppers in the preheated oven until the skin turns black and starts to blister.
6. 6. Take the pepper halves out of the oven and place them immediately in a damp kitchen towel.
7. 7. Let the peppers rest briefly in the towel to loosen the skin.
8. 8. Peel the black skin off the pepper halves.
9. 9. Cut the pepper flesh into small cubes.
10. 10. Blanch the tomatoes with boiling water and immediately shock them in cold water.
11. 11. Remove the skin from the tomatoes and cut them into small pieces.
12. 12. Wash the chili peppers.
13. 13. Finely chop the chili peppers, with or without seeds, depending on your desired heat level.
14. 14. Peel the garlic and chop it finely.
15. 15. Heat 2 tablespoons of oil in a pot and sauté the garlic until translucent.
16. 16. Add the chopped tomatoes and 5 tablespoons of water to the garlic in the pot.
17. 17. Let the tomato mixture simmer over medium heat for about 30 minutes.
18. 18. Add the diced peppers and the remaining ingredients to the tomato mixture.
19. 19. Let everything simmer for another 60 minutes.
20. 20. Add a little water if necessary, if the mixture becomes too dry.
21. 21. Season the spread to taste with the available spices.
22. 22. Fill the hot spread into jars and let it cool down in them.

Nutrition per serving

• kcal: 177
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 23 g