33 peppers for winter
Composition / ingredients
40
servings:
Cooking method
Hot pepper, bell pepper, carrots, tomatoes, twist through a meat grinder into one cup and cook for 30 minutes. Then add garlic (through garlic crush), vegetable oil, sugar, salt and cook until the carrots are ready. 5 minutes before cooking, add vinegar. We put it in jars and roll it up. Very appetizing. Who likes to take from 26 to 33 pieces of pepper more sharply. I reduce or add only bitter pepper. I leave all the other proportions. Very satisfying and delicious.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
