Carrot caviar turns out to be divinely delicious and will surprise even those who are skeptical of boiled or stewed vegetables. Among the many variations of its preparation, a recipe with Bulgarian pepper and fresh tomatoes is especially successful, as well as an appetizer prepared from carrots with tomato paste by baking ingredients in the oven.
Very tasty carrot caviar for the winter - a recipe with Bulgarian pepper and tomatoes
Ingredients:
- carrots - 1,2 kg;
- tomatoes - 340 g;
- onion bulbs - 540 g;
- garlic large teeth - 2-3 pcs .;
- sweet Bulgarian pepper - 340 g;
- pod of pepper (optional) - 1 pc .;
- stone not iodized salt and a mixture of ground peppers - to taste;
- refined sunflower oil - 60 ml;
- vinegar 9% - 10 ml.
Preparation
Carrots for cooking caviar must be washed, peeled and rubbed on a large or medium grater. We also chop the pulp of sweet Bulgarian and hot pepper. You can cut it as small as possible with a knife or simply grind it with a blender. In the same manner, we prepare the peeled bulbs and garlic teeth, and we also grate the tomatoes that have been removed from the skin.
Warm up the sunflower oil in a sauté pan or deep frying pan and put onions in it, after a few minutes add the garlic and fry the ingredients a little more with frequent stirring. Bulgarian sweet and hot peppers are next on the line. Fry it with onions and garlic for three minutes, then lay the prepared carrots and tomato mass, add salt to the components of the caviar, pepper, mix and cover with a lid. We leave the caviar for extinguishing on moderate fire for about thirty minutes, after which we add vinegar, mix and spread hot on sterile vessels. We seal the workpiece with sterile lids and turn it upside down until it cools down completely, wrapping it in addition with a blanket.
How to cook a spicy carrot caviar for the winter - a recipe with tomato paste
Ingredients:
- carrots - 1,2 kg;
- tomato paste - 190 g;
- onion bulbs - 190 g;
- garlic large teeth - 3-4 pieces;
- laurel leaves - 2 pieces;
- peppers of hot pepper - 1-2 pcs .;
- stone not iodized salt and a mixture of freshly ground peppers - to taste;
- refined sunflower oil - 190 ml.
Preparation
First of all, we prepare all the necessary vegetables for caviar. Carrots mine, we clean and grind on an average grater. You can simply twist the vegetable in a meat grinder or grind it in a blender, so it will be possible to cope with the task more quickly. We remove the pods of hot pepper from seeds and pedicles, after which we simply shred a knife or do the same as with carrots. Bulbs and garlic teeth are cleaned and shredded in cubes as small as possible, after which we spread the onions in a frying pan or a saucepan with a small amount of already warmed sunflower oil without fragrance. Fry the vegetable until it is transparent, then add the tomato paste diluted with water to the texture of the sour cream, pour the remaining oil, throw the laurel leaves and let the mixture on moderate heat until the onion softness.
In another vessel, fry a little carrots, add a little water and stew the vegetable mass with the addition of pepper and salt until soft ingredients.
Now we combine the tomato-onion base and carrot, season it with salt and a mixture of freshly ground peppers, mix it, put it in a bowl suitable for cooking in the oven, cover it and send it for thirty minutes to the device heated to 185 degrees.
Now we put garlic in the caviar, spread it over clean jars, cover with lids and put sterilized in a vessel with boiling water. After twenty minutes, we cover the lids and allow the vessels to cool.