Bell pepper caviar for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. I wash the Bulgarian pepper, cut out the peduncle with the seed pod, cut the pepper pods into two or three parts, put it in a fireproof mold (you do not need to lubricate the bottom of the mold with oil).

2. Step 2:

   

   Bake the pepper at a temperature of about 190 degrees for about 20 minutes, you do not need to keep the pepper in the oven until the appearance of ruddiness, otherwise it can give the caviar a bitterness.

3. Step 3:

   

   Tomatoes are washed, cut out the attachment point of the peduncle, cut the pulp into large pieces. For vegetable caviar, you can use large, fleshy tomatoes that are not suitable for preservation as a whole. If the skin of tomatoes is hard and dense, it must first be removed by dropping the fruits into a bowl of hot water for a few minutes. Tomatoes are crushed using a blender or a meat grinder in puree.

4. Step 4:

   

   Carrots are washed, cleaned and grated.

5. Step 5:

   

   Peel the onion and cut into cubes.

7. Step 6:

   

   Pour vegetable oil into the pan, heat it up. Fry onions in oil until transparent. We send carrots to the frying pan to the onions, fry them together, stirring occasionally with a spatula, until the carrots are soft.

8. Step 7:

   

   In a saucepan with a thick bottom, we transfer the vegetable roast, we also send Bulgarian pepper and tomato paste there. Add garlic, salt, a piece of hot pepper, passed through a press or grated on a fine grater. Put on the fire when the mixture boils, turn down the heat and simmer the vegetables, stirring occasionally with a spatula, for 20 minutes.

9. Step 8:

   

   To make the mass homogeneous, we punch the vegetables with a blender. Pour in the table vinegar, put it on the fire again, boil for 5 minutes.

10. Step 9:

    

    Lay out the caviar from Bulgarian pepper in pre-prepared jars (washed and sterilized) and immediately roll up the lids. Let the workpiece cool down under the blanket at room temperature and put it away for storage in a cool place. Bon appetit!