In winter, when there are very few fresh vegetables on the shelves, it is so nice to open a jar with home preservation and enjoy the excellent taste of summer vegetables. Mandatory mistakes are usually cooked tomatoes and cucumbers, but we also want to tell you about the preparation of pepper in tomato pouring for the winter. It will turn out amazingly tasty, bright, fragrant and perfectly act as a supplement to everyday dishes.
Hot pepper in tomato pour for the winter
Ingredients:
- red pepper bitter - 510 g;
- tomatoes - 990 g;
- sugar - 30 g;
- salt - 10 g;
- ground coriander - 5 g;
- cloves - 4 pcs .;
- laurel dry leaf - 1 piece;
- vegetable oil - 20 ml.
Preparation
For harvesting we take a hot red pepper of good quality. Put it in a container with cold drinking water and rinse well from the contaminants. Next, cut off the scissors with a green tail. Tomatoes rinse, dry and crush several times through a meat grinder. The resulting mashed potatoes will be poured into a saucepan and put the dishes on medium fire. Boil the contents and leave salt, sugar, ground dried coriander, laurel leaves, a few buds of cloves and pour sunflower oil. We mix the mass, taste and cook for 10 minutes. Then put into the resulting sauce bitter pepper, boil for 10 minutes, and weighed on low heat for 10 minutes. Banks with lids in advance sterilize and spread out a tightly hot pepper. Fill all the tomato filling, roll up the preservation with lids, turn it upside down and wrap it around well with something warm. After cooling, we will change the jars into the cellar.
Recipe for pepper in tomato pour for the winter
Ingredients:
- pepper varicoloured Bulgarian - 5 kg;
- tomato natural juice - 3 liters;
- vegetable oil - 215 ml;
- white sugar - 110 g;
- salt is fine - 30 g;
- acetic essence - 20 ml;
- spice.
Preparation
Peppers are washed, carefully remove the stalk and take out all the seeds. Then cut the vegetables in wide strips. Tomato juice poured into a saucepan, we throw to taste sugar, salt, spices and introduce vinegar essence. Let's bring the liquid on medium heat to a boil, lay out the prepared pepper and add a glass of vegetable oil. Cook the contents for 15 minutes, and then spread the Bulgarian pepper with tomato filling on clean dry jars and close the lids. We put the preservation upside down, wrapped in a warm blanket and leave it until the complete cooling.
Roasted peppers in tomato pour for the winter
Ingredients:
- Bulgarian multi-colored pepper - 610 g;
- garlic - 10 g;
- tomatoes ripe - 480 g;
- vegetable oil - 30 ml;
- white sugar - 20 g;
- iodized salt - 15 g;
- vinegar dining room 9% - 30 ml.
Preparation
To prepare this wonderful piece in tomato pour for the winter, pepper carefully rinse, cut off the cap, take out all seeds carefully and cut each vegetable into 4 parts. Ripe tomatoes shall be rinsed under running water and crushed into small pieces, and the garlic is processed and finely chopped with a knife. Next, put the prepared ingredients, except pepper, in the bowl of the blender and grind until a homogeneous mass is obtained. Now we will pour the tomato sauce into a deep saucepan, put the dishes on fire and boil the contents on medium heat for 5 minutes. Then add some sugars, drop the sugar, add butter and cook for a further 5 minutes. After that, lay out the pepper and continue cooking for 20 minutes. At the very end we will introduce table vinegar and, stirring occasionally, we will protrude all 15 minutes. Ready pepper spread on cans and fill with tomato-garlic paste. Let's curtain the lids with lids and turn over the jars, leave them in this position until they cool down.