I prepare it every year without fail! Concentrated kapia peppers or red bell peppers paste

Concentrated kapia peppers (Corno di toro) or red bell peppers paste for the winter. A preserve useful for many dishes. I prepare it every year without fail. Ingredients"
• 5 kg of kapia peppers
• 2 larger tomatoes grated
• 10 g of salt
• Optional 2 cloves of garlic
• And two very small hot peppers or one bigger one
We buy completely red peppers, not green. Otherwise we risk our paste to become bitter. And it's also good to taste them before we get to work, to make sure it is sweet tasting.
Then we clean them of stalks and seeds, and cut them into suitable pieces, so that they fit in the blender or in the manual chopping machine, as the case may be. I will use the blender, so I put the peppers in the glass jar of the appliance. Optionally you can add to taste, garlic and hot peppers.
Then pour on top the juice and grated pulp of 2 large tomatoes. Usually a little liquid is needed to start mixing, otherwise the blender only chops the portion of vegetables at the base. The liquid quickly entails the entire amount of vegetables in the bowl. If you do not have tomatoes available, then put a cup of 50 ml of water. It will evaporate when boiled, anyway. If you use a manual mincer, you don't need tomato juice.
Transfer the pasta obtained in a large pot and repeat the process until you finish blending all the vegetables. For the next batches, use a portion of the mashed pepper to facilitate the action of the blender.
After finishing the blending, put the pot on low to medium heat and cook patiently until reduced (1-2 h), stirring from time to time.
When the composition thickens considerably, turn off the heat and using a hand blender, pass the composition again, as well as you can. Then continue to boil it for 15-20 minutes, stirring constantly, to reduce it even more. Thus we obtain a more concentrated product.
In the last 5 minutes of cooking, add salt.
For packaging, I advise you to use small jars, so that you can consume them quickly and not stay open in the refrigerator for a long time.
The paste is packed hot, without delay, immediately after being removed from the heat. The jars are compacted well so that there are no air gaps, they are filled to the top, and the lid is screwed on. Turn upside down, cover with towels and allow to reach room temperature.
I don't usually sterilize jars. Sterilization is made by the hot paste. But you must hurry, do not let the paste cool. If your paste has cooled while packing, then sterilize the closed jars again the next day. Put them in a pot, cover them with water and boil them for 15-20 minutes. Leave to cool in the pot.
You will get about 7 jars of 120 g. Once you have opened a jar and used from it, pour a little oil on top before storing it in the fridge, so that it does not get moldy.