We suggest you to take care of the insanely delicious vegetable caviar . Only cook it will not be from zucchini or eggplant, as many are used to doing it, but from the tasty, juicy Bulgarian pepper.
Caviar from apples, carrots, sweet peppers and tomato
Ingredients:
- sweet Bulgarian pepper - 3.2 kg;
- apples - 550 g;
- carrots - 550 g;
- fleshy tomatoes - 1 kg;
- kitchen salt - 2 dessert spoons;
- sunflower oil - 180 ml;
- table vinegar - 120 ml.
Preparation
Green stems with seeds are removed from sweet pepper. We move the peppers into a large container of boiling water. Blanching the vegetables literally 3 minutes and using a large noise we move them to a large and deep colander. Now, in the same water, we dip the ripe tomatoes and blanch them for exactly the same time, and then we throw them into another colander. As soon as the pepper and tomatoes cool to such an extent that they can be taken for them, we remove from them a thin, but rough peel, and cut the flesh of fruits into one container in small cubes.
We chop the carrots with a very thin and small straw, which we fry in a wide saucepan in a lot of oil, along with the grits of grated apples. When the contents of the saucepan begin to appear a golden hue, we move everything (together with the oil) into a pan with tomatoes and pepper. We add salt to the grind and put the caviar on low heat. After 25 minutes, add vinegar here and continue to prepare the snacks for 8-10 minutes.
Fill the caviar with pepper, scalded with boiling water glass jars and roll them with metal (processed) lids.
Caviar from red Bulgarian pepper for the winter - a simple recipe
Ingredients:
- red bell pepper - 3.5 kg;
- onion - 800 g;
- carrots - 650 g;
- tomato juice - 700 ml;
- garlic - 5 teeth;
- sunflower oil - 260 ml;
- sugar, salt - 1,5 st. spoons.
Preparation
From the washed fruits of red Bulgarian pepper we cut out the stems and remove the seeds inside the vegetable. Next, cut it into arbitrary slices and let them pass through the medium sieve of the meat grinder. Peeled onions and fresh carrots are also divided into arbitrary pieces or slices, and then we send them after the pepper to the meat grinder. In exactly the same way, grind the peeled garlic. All these vegetables are combined in a large, wide saucepan, mix and add to them butter and tomato mors. Also, we introduce into the caviar fine sugar and large kitchen salt.
We put this pot on the gas stove and cook our wonderful caviar somewhere 40-45 minutes.
We lay out a hot ready snack on carefully processed jars and roll each container with a boiled lid.
Caviar from baked green pepper
Ingredients:
- Bulgarian pepper (green) - 2,8 kg;
- onions - 1 kg;
- carrots - 600 g;
- citric acid - 1 teaspoon;
- table salt - 1 tbsp. a spoon;
- fine sugar - 2, 5 tbsp. spoons;
- sunflower oil - 140 ml.
Preparation
Properly clean the internals of the Bulgarian green pepper and without cutting it into slices, we smear the surface with oil. We distribute it with a baking sheet covered with parchment paper and put it in the center of the oven, the temperature of which has already reached 210 degrees. After 15-17 minutes we take out the vegetable and separate it from the darkened layer of peel. Next, move the pulp of green peppers into a blender and turn it into puree.
In a saucepan, heat all the sunflower oil and put it finely chopped onions together with grated carrots. Fry for 5 minutes, and then spread to them pepper from the blender. Also introduce here fine sugar and kitchen table salt. At a minimum flame of fire, we cook caviar for at least half an hour. Then add a little citric acid and hold the saucepan on fire for another 7 minutes, set it aside.
By roasting in the oven glass containers distribute the entire contents of the pan and cap the caviar also with roasted lids.