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Pepper for the winter without vinegar and sterilization

Author
Cookinero 10 Apr 2025
4710
Pepper for the winter without vinegar and sterilization

A preparation that will help you out in winter. Bell pepper puree does not lose its color and excellent taste during long-term storage. This recipe uses only bell pepper and salt - nothing extra. Maximum preservation of natural taste.

How to cook Pepper for the winter without vinegar and sterilization

Step 1

Pepper for the winter without vinegar and sterilization

Remove the seeds from the pepper and chop the vegetable.

Step 2

Pepper for the winter without vinegar and sterilization

Grind the bell pepper using a blender.

Step 3

Pepper for the winter without vinegar and sterilization

Transfer the puree into a saucepan, add salt and bring to a boil.

Step 4

Pepper for the winter without vinegar and sterilization

Transfer the finished boiling pepper puree into a jar and roll it up.

Pepper for the winter without vinegar and sterilization - FAQ About Ingredients, Baking Time and Storage

Yes, a food processor will work just as well to puree the peppers, though the texture might be slightly chunkier compared to a blender.
Properly sealed and stored in a cool, dark place, the pepper puree can last up to a year. Once opened, refrigerate and use within 2 weeks.
Yes, you can reduce or omit the salt, but keep in mind it acts as a preservative. For safety, ensure the puree is thoroughly boiled and stored properly.
You can use it as a base for soups, stews, or sauces, mix it into dips, or spread it on sandwiches for added flavor.
Yes, freezing is a great alternative. Portion the puree into airtight containers or freezer bags, leaving some space for expansion, and freeze for up to 6 months.
Yes, bell peppers are low in carbs, making this puree keto-friendly. Just ensure no sugar or high-carb additives are included.
Absolutely! Onions, garlic, or chili peppers can enhance flavor. Add spices like cumin or paprika for a more complex taste.
No, peeling isn’t necessary. The skins will blend smoothly, but if you prefer a silkier texture, you can roast and peel them first.
Thaw frozen puree in the fridge overnight, then reheat gently on the stove over low heat, stirring occasionally to prevent sticking.

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