My favorite winter relish - stuffed gamba peppers. Although I wished they weren't chilli, I didn't find any non chilli peppers anywhere on the market, but with the removal of seeds, acid immersion and short pasteurization, the chilliness was pretty much reduced.
I made this relish for the first time with great excitement, every year I make something new. I don't make ajvar for several years, instead, I use peppers in another form.
The preparation is simple, but since the gamba peppers are small, they are delicate and tender. Cleaning 1 kg of gamba took me 1 hour, and it took the same time to fill. I bought 2kg of peppers.
I made this relish for the first time with great excitement, every year I make something new. I don't make ajvar for several years, instead, I use peppers in another form.
The preparation is simple, but since the gamba peppers are small, they are delicate and tender. Cleaning 1 kg of gamba took me 1 hour, and it took the same time to fill. I bought 2kg of peppers.
From this quantity I filled 2 very large jars and one small one.
Ingredients:
- 2 kg mini gamba peppers
- 2 liters of water
- 600 ml food vinegar
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 kg ricotta cheese (urda)
- 1 bunch of parsley
- about 500 ml of oil
Preparation:
- Prepare the acid mixture first and boil the water, vinegar, salt and sugar and allow to cool.
- The gamba peppers are washed and thoroughly cleaned of stems and seeds. I used a regular knife for cleaning.
- After cleaning all peppers, soak them in the cooled acid mixture and leave them in for 1 day.
- The next day, pour out the liquid and allow gambas to drain well.
- Then start filling them with a mixture of ricotta and chopped parsley. Add salt to ricotta if needed. Be careful when choosing ricotta to be a better quality and not watery. For me, 1 kg was enough for 2 kg of gamba peppers.
- Put the stuffed gamba peppers in a larger bowl and, after filling them, carefully place them in the jars one by one with the pepper hole facing the glass jar. Gently press one against the other to leave as little space as possible in between.
- After filling the jars, pour oil (preferably olive oil) to the top and close them nicely.
- Prepared jars like this should be pasteurized.
Method 2: Put them in a cold oven, turn on 100 C degrees, let sit for half an hour. Turn turn off the oven and let them sit until the oven cools down.
Method 3: I used this one, put them in a dishwasher at a maximum temperature of 90 C degrees. I put them in the evening, the next day I took them out.
After that, gamba peppers are ready to eat, store in a cool, dark place.
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