Let's cook crispy and burning tomatoes in Armenian for the winter? The peculiarity of this version of the recipe is in the spicy filling and delicious marinade. This snack is suitable for meat dishes and various side dishes. Lovers of sharp blanks will appreciate it!
Ingredients
- Green tomatoes - 1,2 kg
- Bell pepper - 2 pcs.
- Hot red pepper - 1 pcs.
- Garlic - 2 heads
- Cilantro - 1 bundle
- Water - 1 l
- Vinegar (9%) – 100 ml
- Sugar - 2 art.l.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Wash the tomatoes, make a cross-shaped incision on each one or several transverse incisions in the form of an accordion.
Peel the hot and Bulgarian pepper from the seeds and stalks.
Peel the garlic. Rinse the cilantro, dry it slightly and chop it finely.
Chop the prepared pepper (both types) and garlic in a blender or pass through a meat grinder. Mix with chopped coriander, stir.
Fill the incisions on the tomatoes with the resulting mixture.
Place the stuffed tomatoes in a pre-sterilized jar, lightly tamping.
Prepare the marinade. Pour water into a saucepan, add salt and sugar, bring to a boil and boil over medium heat for 1-2 minutes.
Add the vinegar and remove the marinade from the heat.
Pour boiling marinade over tomatoes in a jar. Cover the jar with a sterile lid and send it to be sterilized in a saucepan with water (the sterilization time for liter cans is 15-20 minutes from the moment the water boils in the pan).
After sterilization, roll up the jar, turn it upside down and cool it at room temperature. Store the cooled workpiece in a cool, dark place.
