Ingredients for Multi-Purpose Sauce Recipe
- 8 tomatoes
- 4 capia peppers
- 4 green peppers
- 2 eggplants
- 5 cloves of garlic
- A little parsley
- Half a tea glass of olive oil or oil
- 2 tablespoons of vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon isot
- Salt, dried mint, paprika (spicy), thyme
Making Multi-Purpose Sauce Recipe
- Let’s cut the capia peppers in half, clean the seeds, and arrange them on the tray on which we laid oiled paper, with the skin on top.
- Let’s pierce the eggplants in a few places with a toothpick and place them next to the peppers. Let’s cook until tomorrow.
- Let’s peel and chop the tomatoes. Let’s clean the skins of the green peppers and chop them coarsely.
- Let’s pour the oil into our pot and saute the peppers a little. Then let’s add the tomatoes and close the lid of the pot and let it cook.
- Let’s peel and chop the roasted peppers and eggplants. Set aside half of the chopped peppers. (We separate it so that it looks grainy in the sauce).
- Add half of the eggplant and peppers we have separated into the cooked tomato sauce.
- Let’s put the garlic too. Then add salt, vinegar, sugar and spices. Let it cook for about 15 more minutes. Take the pot off the stove and crush the sauce with a blender. (It doesn’t need to be mashed too much).
- Take the sauce back to the stove and add the peppers we have set aside, cook for a few more minutes and then take it off the stove and add the parsley and mix it.
- Our sauce is ready. You can consume it hot if you wish, or cold if you listen. Enjoy.
Note: If you want to make it as a winter sauce and remove it, you can increase the amount of ingredients and make it. When putting it in jars, the bottom of the stove should be low and jar it while it is hot. You can use the sauce with meat dishes, for breakfast, for pasta, for many things.