دبس الفليفلة

Wash the red bell peppers thoroughly.

Cut the bell peppers in half.

Remove the seeds from the inside of the peppers.

Cut the bell peppers into suitable cubes

Place the bell peppers in a food processor and puree until smooth.

Strain the pureed bell peppers using a strainer to get rid of excess liquid.

We heat a skillet over medium heat.

Place the drained bell peppers in the skillet.

Add the salt and stir the mixture well.

Stir continuously for about an hour until the mixture is completely dry.

Add white vinegar and olive oil to the mixture.

Stir the mixture for an additional 5 minutes until smooth.

Place the capsicum molasses in sterilized jars.

Add a thin layer of olive oil over the surface of the molasses to preserve it.

Seal the jars tightly and allow them to cool completely.

Store the jars in the refrigerator, where they can be used for up to 4 months.