Turkish Tomato and Pepper Sauce
Ingredients
- 5 kg Bursa tomatoes
- 0.5 kg Albanian peppers
- Half bunch parsley
- 2-3 heads garlic
- 3-4 bell peppers
- 1 cup vinegar
- 1 teaspoon citric acid
- 1 teacup olive oil or vegetable oil
- 3 tablespoons rock salt
- 1 tablespoon red pepper flakes
- 1 teaspoon sumac (optional)
Preparation
Prepare all ingredients by peeling, grating, or chopping them.
Mix all the ingredients together thoroughly.
For the raw version, pack the mixture into jars or a container, seal tightly, and store in the refrigerator; wait at least 2 weeks before using.
For the winter version, boil the mixture for half an hour, then pack into jars, seal tightly, and store at room temperature.
Tips
Adjust the salt amount to your personal taste.
Peeling and chopping the tomatoes will significantly improve the color and flavor, so it is recommended to do so.
