Tomato Cobra salad for winter

Step-by-step cooking

1. Step 1:

   

   How to make a cobra for the winter? In general, it is more like sauce or even adjika, since all vegetables are very finely chopped. I always take the amount by eye: tomatoes are twice as much as bell pepper, and I add garlic and hot pepper to taste. You can optionally add any greens, then the Cobra will become more fragrant. For cobra salad, parsley, cilantro, basil, dill are well suited. Tomatoes should be chosen fully ripe, not spoiled and

2. Step 2:

   

   Prepare all the vegetables you need according to the recipe. Wash and dry the peppers and tomatoes. Cut the tomatoes into four pieces. Peel the garlic. Remove the core with seeds from the bell pepper and cut into large pieces so that it is convenient to twist it in a meat grinder. In hot pepper, on the contrary, we leave the seeds, since they have all the burning power.

3. Step 3:

   

   Then twist all the prepared vegetables in a meat grinder with the largest grate, alternating different vegetables. This is necessary so that the meat grinder does not clog, especially if you twist the greens.

5. Step 4:

   

   Add salt and vinegar to the tomato Cobra salad. Mix well. Vinegar must be added to make the salad last longer. With vinegar, Cobra is stored in the refrigerator for one to three months. To further extend the shelf life, aspirin is added to the Cobra salad at the rate of one aspirin tablet per liter of billet. With aspirin, such a salad will be stored for more than six months. My grandmother kept such a Cobra with aspirin in the basement for years!!!

6. Step 5:

   

   Arrange the tomato Cobra in prepared dry jars. Since the salad is raw (without cooking), the cans can not be sterilized. The main thing is that they are clean and dry. You can wash them with soda, this will extend the shelf life of the workpiece a little.

7. Step 6:

   

   At first I wanted to cook Cobra without greens, but then I decided to add half a bunch of parsley and basil at the end. The aroma of the billet turned out to be mind-blowing, and the taste is very piquant!