Today I will tell you how to cook a universal Serbian sauce. Aivar from Bulgarian pepper is well stored in the pantry and will help you out in winter. Appetizing, tender, moderately hot sauce will perfectly emphasize the taste of any meat and will suit fish.
Ingredients
- Bell pepper - 1 kg
- Garlic - 5 teeth
- Sugar - 1 tbsp.l
- Vegetable oil - 50 ml
- Vinegar (9%) – 50 ml
- Salt - to taste
- Spices and seasonings - to taste
- Chili pepper - 1 piece
Step-by-step cooking recipe
The sauce will be perfect in consistency if you use a large fleshy pepper. Prepare the ingredients, wash the pepper and remove the tails and seeds. Peel the garlic.
Pass the pepper and garlic through a meat grinder.
In a saucepan with a thick bottom, send a mixture of peppers and garlic. Add spices, salt, sugar, vegetable oil and put it on the fire for 30-40 minutes.
5 minutes before the end of cooking, add vinegar. Boil for another 5 minutes and pour the sauce into sterilized jars. Store in a dark, cool place.
