Squash caviar is a classic. But in general, it can be prepared from other vegetables. Including from patissons. It turns out on the one hand – very similar, and on the other – a completely new snack with a new taste. I'll tell you more later.
Ingredients
- Patisson - 600 g
- Carrots - 120 g
- Onion - 100 g
- Tomatoes - 400 g
- Sugar - 5 g
- Salt - 5 g
- Spices and seasonings - 1 tsp.
- Chili pepper - 10 g
- Garlic - 30 g
- Apple cider vinegar - 30 ml
- Vegetable oil - 60 ml
Step-by-step cooking recipe
Finely chop the onion, grate the carrots, and peel the tomatoes and pass through a meat grinder.
Separately pass the squash through the meat grinder.
Chop the chili and garlic in a blender.
Fry the onion and carrot until soft. Add the squash and tomatoes, and simmer for half an hour on low heat.
Add garlic, chili, sugar, salt and spices, and simmer for another 15 minutes.
Rub the caviar through a sieve, pour in the vinegar, bring it to a boil again and roll it into sterile jars.
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