Bell Pepper with Carrots for Winter
A tasty, fragrant relish — finger-licking good! A fairly simple recipe for a delicious bell pepper and carrot relish in a sauce of fresh tomato juice, put up for winter. You can eat it on its own, or add it to pasta or mashed potatoes as a tomato-and-vegetable sauce.
Cooking method
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Step 1:
Gather all the ingredients. Peel the carrot and onion. Wash the tomatoes and peppers.
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Step 2:
Cut the tops off the tomatoes, cut them into small pieces, and put them in a blender. You can also use a meat grinder or a grater. Turn the tomatoes into tomato juice or tomato purée.
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Step 3:
Pour this tomato juice into a pot and set it over low heat to come to a boil.
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Step 4:
Meanwhile, chop the onion, not too finely.
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Step 5:
Cut the carrot into thin rounds.
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Step 6:
Cut the bell peppers in half and remove the insides.
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Step 7:
Cut the pepper into thin strips.
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Step 8:
Add all the chopped vegetables to the boiling tomato juice. Salt to taste and add the vegetable oil. Let them simmer for 30–40 minutes. Go by how done the carrot is — it should still be a bit crisp, but softer than raw. Stir from time to time. When all the vegetables are done, ladle the relish into sterilized jars without turning off the heat.
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Step 9:
Then seal them with sterilized lids, turn them upside down, and wrap them in a warm blanket until they cool completely. And the bell pepper with carrots for winter is ready!
- A recipe for a very tasty winter relish of bell pepper and carrots. The pepper, carrot, and onion soften as they cook but still stay nicely crisp, which I love. You can cut the vegetables into whatever shapes you like — the pepper into squares, the carrot into half-moons or strips, the onion into half-rings or rings. If you like this relish spicier, you can add black or red pepper to taste. You can use any vegetable oil; I used unrefined corn oil. The smell of the oil didn't spoil the relish — it only added a pleasant note. But if you'd rather the oil's smell not affect the taste and aroma of your relish, use refined oil instead. This relish also makes a good base for borscht — the pepper gives an amazing aroma. Quick and convenient, with nothing to wash and chop. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrot - 33 kcal/100g
- Dried carrot - 275 kcal/100g
- Boiled carrot - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Sea salt - 0 kcal/100g
