Highly addictive homemade pepper spread

Remove the seeds from the pepper and cut it into strips. Peel onions, cut it into rounds. I didn't cut the tomatoes, as I didn't have the energy to do it, so I put them in a blender, blended into a puree.

Put oil in a large pot, fry the onion and pepper, add the chili peppers, add the beetroot cut into strips, the apple with the peel cut into rounds (I only removed the core). Saute it briefly, cover with tomato puree, salt and cook, stirring occasionally.

Simmer until the water evaporates and then add mustard, vinegar, puree, sugar and mix.

Blend the mass with a hand blender to a smooth puree. In the original recipe, they recommended to strain it, but I didn't do it, it was pretty smooth anyway.

Pour into glasses and close tightly, put in a pot of water and sterilize for 20 minutes from the boiling point.

After 20 minutes, remove the glasses, turn them upside down and cover them with a towel or blanket. Let it cool completely (if a glass is leaking, fix it) and you can put it in the cool place.

I got about 11 bottles from this batch, some bigger and some smaller, so I can't tell you how much will fit into smaller glasses, for example (I assume about 18 - 20).