2 kg Paprika or 8 big Paprikas
1 – 1.5 kg fresh tomatoes or 500g tomato sauce
1/2 onion (optional)
300g Sheep milk cheese or feta
Add the sliced onion into a hot kettle with 5 spoons of olive oil and steer it until it softens and gets a slight yellow color. Add the paprika sliced into medium sized pieces (2cm x 2cm). Mix it constantly until everything softens and the liquid vaporizes. Add the chopped fresh tomatoes/ tomato sauce, let it boil for a few minutes and stir it occasionally (until it loses about 1/3 of its volume). Add the grated cheese and mix it for 3 minutes. Remove the pan from the heatsource and let it rest for a couple of minutes. The sauce will decrease in volume. Fill the spread on glasses and store it in the fridge.
Use the Piperchi dinjicati as a bread spread or dip.
Tips: For a good cremier spread, use Feta.