First we clean the gables and wash them in 2-3 waters to remove all the impurities, then we boil them in enough water to cover them, with a little salt.
Let them boil until soft, about 30 minutes on medium heat.
Then we will rinse them with cold water and let them drain.
In the meantime, we take care of the vegetables, we clean the onion and chop it, and we put the cleaned carrot on the grater.
Bake the peppers, clean them and let them drain, then chop them finely. We do not throw away the resulting liquid, we use part of it in the zacusca.
Heat the oil, then add the onion and drizzle a little pepper juice, so as to help us not to fry the onion but rather to stifle it.
When the onion becomes translucent, add the carrot.
Finely chop the drained ghee well and add them over the ingredients on the fire.
After a while, add the baked peppers, sprinkle with spices and salt, add the bay leaves and mix everything well.
Cover the bowl and let the ingredients simmer well, dripping a little liquid from the baked pepper from time to time.
Leave the dish on the fire for about 40 minutes, then add the tomato paste, season with salt and spices and put the dish in the oven for 20-30 minutes, during which time the oil will rise to the surface.
Remove the bowl from the oven and insert the washed and drained jars to sterilize them. We turn off the heat, as the oven is already hot.
Leave them for 6-8 minutes, then take them out and place them in a tray, then fill them with zacusca and screw the lids on.
Put the tray with the jars in the oven for 5 minutes at 180 degrees, then turn off the heat and leave the jars in the oven until they cool down permanently, then label them and put them in the pantry.
It's a wonderful zacusca!