How to make
Roast the red peppers, peel and cut them into pieces. Mash the tomatoes and boil until thickened. Peel the garlic and cut it into small pieces. Cut off the stems of the banana peppers, cut them in half, parboil in the boiling brine until softened.
Take them out, add them to the tomato paste, peppers, garlic and chopped parsley. Thicken for another half an hour on low heat. Distribute into jars and sterilize for 5 min. after boiling point.
