This recipe for making caviar from bell pepper and tomato is very original and unusual, firstly - delicate taste and lightness, and secondly - the variety of preparatory work. Try it!
This caviar turns out to be so tender that it just melts in your mouth. Of course, you will have to get confused with cooking - bake a pepper, peel tomatoes, but rest assured, all this only has a positive effect on the taste of caviar. From the specified number of ingredients, I got 2 jars of 500 ml. I cook such caviar in small portions so as not to spend the whole day cooking. And so it takes only 1-1.5 hours.
Main Ingredient: Vegetables / Bell Pepper / Tomato
Dish: Blanks / Preservation
- Sweet pepper - 500 grams
- Tomatoes - 500 Grams
- Carrots - 2 Pieces
- Onions - 3-5 Pieces
- Vegetable oil - 50 Milliliters
- Vinegar 9% - 3 Tbsp. spoons
- Garlic - 3-4 Cloves
- Salt - 1 Teaspoon
- Paprika - 1/2 Teaspoon
- Ground black pepper - 1/3 Teaspoons
How to cook "Bell Pepper Caviar and Tomato"
Prepare all the ingredients you need. Rinse the pepper, remove the stalk, I do not remove the seeds. Cut each peppercorn in half and place on a dry baking sheet. Send the peppers to the oven and bake at 190 degrees until dark tan marks appear, then turn the peppers over and bake on the other side as well. Cut the onion into small cubes. Fry the onions in vegetable oil. When the onion becomes transparent, add the carrots grated on a coarse grater. Stir and fry the carrots and onions until soft. Make cross-shaped cuts on the tomatoes, place in a deep bowl and cover with boiling water. After a couple of minutes, remove the tomatoes and peel them off easily.