Winter Breakfast Sauce (My Own Recipe)

Ingredients for Winter Breakfast Sauce (My Own Recipe)

• 2 kg eggplant
• 2 kg red capia pepper
• 1 kg of pointed hot pepper
• 2 heads of garlic
• 4 large pink tomato
• 1/2 (half) bunch of parsley
• 1 glass of sunflower oil
• 1 glass of olive oil
• 1.5 glasses of apple cider vinegar
• 5 teaspoons of salt
• 2 teaspoons of granulated sugar
• 1 teaspoon of dried basil

Preparation of Winter Breakfast Sauce (My Own Recipe)

1. First of all, we wash and dry all the vegetables.
2. Cut the stems of the red peppers and make 2 holes on them with a knife and greaseproof paper. We put them on oven trays lined with aluminum foil and roast them at 250 degrees.
3. We do the same for the eggplants and leave the vegetables to cool.
4. Chop our green peppers into a half finger-length bite.
5. We add oil, vinegar, salt and sugar to it and boil it, stirring occasionally, until the peppers turn yellow and slightly firm.
6. We grate the tomatoes and add them to the peppers and cook for 5 minutes. We boil it over low heat and turn off the stove.
7. We peel our garlic and grate it on the peppers with tomatoes.
8. Chop the parsley finely, mix it and leave it to cool.
9. Roasted eggplant and capia peppers Peel, remove the seeds of the peppers, cut them into tiny pieces and mix them together with the tomato and green pepper.
10. Finally, we add the basil and mix it.
11. After cooling, we put them in small jars and drizzle a little olive oil on them. We close their mouths tightly and keep them in the refrigerator.