A gogoșar is like a bell pepper except that it is short, stout, and thick. It is about half the height of a bell pepper, and 3 or 4 times the thickness. They are also a little sweeter. I prefer them to bell peppers, and this sauce L makes is absolutely delicious. They are harvested in September, so that’s when she makes and conserves this sauce for the winter. It goes great as a dip for breads or even over a pasta.

5 kg (25-30) gogoșari
1/2 kg (7-8 medium) onions
400 grams oil
200 grams honey or sugar
200 grams vinegar
5-6 bay leaves, ripped
10 grams peppercorn
*Salt to taste
15 garlic cloves, chopped
1 bunch of celery leaves, washed, and chopped

Chop the onions, garlic and celery leaves. Wash, clean and slice the gogoșari. Saute the onions in the oil until soft, about 10 minutes, stirring occasionally. Add the honey or sugar, bay leaves, and peppercorns. *If you are conserving for the winter, add salt without iodine. If it’s just for a meal, regular iodized salt is fine. Add the vinegar and turn the heat low. When it starts to boil, add the garlic and more salt if needed. Add the gogoșari and mix. Put the cap on the pot and turn the heat up to high. Let it boil for about an hour. Just before you put it in jars, add the celery leaves.

Pofta Bună!