This sauce can be prepared for the winter or used right now. To make it more beautiful, I advise you to choose red bell pepper. As for the sharpness, it can be adjusted by adding more or less cayenne pepper.
Ingredients
- Tomatoes - 1,5 kg
- Bell pepper - 500 g
- Cayenne pepper - 2 pod
- Onion - 2 pieces
- Garlic - 4 clove
- Parsley - 10 g
- Vegetable oil - 4 art.l.
- Wine vinegar - 100 ml
- Sugar - 1 tbsp.l.
- Salt - 1,5 art.l.
Step-by-step cooking recipe
Bulgarian and cayenne pepper cut, peel from seeds.
Mince tomatoes, garlic, parsley, peeled onion and both types of pepper.
Pour the vegetable puree into a large saucepan and bring to a boil over low heat.
Add sugar, salt, oil, vinegar and cook the sauce for 1 hour, stirring occasionally.
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