Perhaps caviar is one of the universal snacks, which tasty snack with a piece of soft bread or make it a wonderful addition to any hot garnish. Therefore, we offer you today, to start preparing caviar, which we recommend to cook from Bulgarian pepper.
Caviar from green bulgarian pepper with garlic for the winter
Ingredients:
- green bell pepper - 2.2 kg;
- onions - 900 g;
- garlic - 350 g;
- hot pepper - 0,5 pcs .;
- sunflower oil - 120 ml;
- citric acid - 1.5 teaspoons;
- cooking salt - 2/3 tbsp. spoons;
- granulated sugar - 1 tbsp. a spoon.
Preparation
Wash the green Bulgarian peppers and cut and remove the stems and small seeds. These halves of peppers are immersed in a large and deep saucepan with pure boiling water and thus blanch the vegetables for 4 minutes. We throw the entire contents of the pan into a clean colander and as soon as the pepper ceases to steal, deftly and quickly remove from it a thin peel. Pulp the vegetable into a large bowl of the blender, beat it to a gruel, which we then transfer to a pan.
Somewhere in 1/3 of the right amount of oil, fry large chopped onions together with finely chopped young garlic. Then, from the frying pan, move everything to the blender, add half of the peeled hot pepper and grind everything to the same state as the Bulgarian pepper. We also put everything in a saucepan, into which we additionally introduce the rest of the oil, sugar and kitchen salt. Stew our caviar on the lowest heat for about 25 minutes. Only for 6-8 minutes add citric acid here.
We distribute the ready-made snack on the jars processed by the steam and seal them sealed.
Caviar from baked Bulgarian pepper and tomato - recipe for winter
Ingredients:
- red bell pepper - 1,8 kg;
- onion - 350 g;
- fleshy tomatoes - 450 g;
- sunflower oil - 140 ml;
- sugar, salt - 1 tbsp. spoon;
- pepper - 1/3 of a spoon;
- table vinegar - 60 ml.
Preparation
We clear the seeds of the washed fruits of the Bulgarian pepper, cut the stems from them. The pepper is divided into 3 parts and the outer surface of each of them is spread with sunflower oil. After we distribute everything on the baking tray and send it to the oven, already heated to 215 degrees for 13-15 minutes. Darkened rough peel neatly removed, and the flesh of our vegetable is passed through a large sieve of electric meat grinder.
In a wide saucepan with a thick bottom, warm up until the aromatic haze appears oil and for 5 minutes fry in it finely chopped onions. Tomatoes for a couple of minutes we blanch in boiling water, after which we remove from them a thin peel, and we chop the vegetables in the same way as pepper. Tomato mashed potatoes and pepper puree are spread in a saucepan with onions, add 1: 1 sugar and salt, add black pepper and put the caviar on the stove. After 35 minutes, pour in the vinegar and cook another 8 minutes. We distribute the caviar according to the correctly prepared banks for preservation, which we also seal with prepared lids.