Aivar sauce with tomatoes, peppers and mustard for the winter

Sweet pepper (together with the stalk) bake in an oven preheated to 200 ° C, then remove the baking sheet, cover the pepper with a towel and leave for a few minutes to steam. After that, remove the skin, remove the seeds and stalks.

Peel the onion, garlic and chilli. Grind a mixture of peppercorns in a coffee grinder.

Grind the pulp of the pepper in a blender bowl, then send the tomatoes, onion, garlic and chili peppers to the same place. Whisk all vegetables together. Instead of a blender, you can use a meat grinder – this will not affect the taste of the future sauce, and the consistency will be as close as possible to the traditional one.

Transfer the vegetable mixture to a saucepan, add salt, sugar, mustard, vinegar, sunflower oil and ground pepper mixture. Mix well, bring to a boil and simmer over low heat for 1-1.5 hours, stirring occasionally. The sauce should be reduced to the desired consistency, but not burnt.

Pour the hot sauce into small, pre-sterilized jars and roll up. Turn jars of Aivar sauce upside down, wrap and leave to cool completely. Ready sauce is recommended to be stored in a dark place at room temperature.