Put everything aside and be sure to prepare caviar from bell pepper for the winter. It can be smeared on bread, added to sauces, roasts and soups. For the best result, it is recommended to use juicy and fleshy red pepper.
Ingredients
- Bell pepper - 1,5 kg
- Tomatoes - 500 g
- Onion - 300 g
- Garlic - 50 g
- Vegetable oil (odorless) – 50 ml
- Apple cider vinegar - 50 ml
- Paprika - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
- Sugar - 3 tbsp.l.
- Salt - 1,5 art.l.
Step-by-step cooking recipe
Cut the bell pepper in half, peel off the seeds and stalks.
Put the pepper halves on a covered baking sheet and bake for 20 minutes at 180 degrees.
Chop tomatoes, peeled onions and baked peppers.
Fry onions and carrots in oil for 10 minutes.
Add the bell pepper and cook for another 10 minutes.
Add tomatoes, garlic passed through the press, ground pepper, sugar and salt. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Puree the mass with an immersion blender until smooth.
Pour in the vinegar, stir and remove from the heat after 1 minute.
Arrange the caviar from the bell pepper in the prepared jars and roll up.
