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Pepper in tomato sauce without vinegar

0
681
Kitchen Russian
Calorie content 66.4 kcal
Portions 3 l.
Cooking time 90 minutes
Proteins * 0.6 g
Fats * 4.1 gr.
Carbohydrates* 16.8 g
* per 100 gr. product
Pepper in tomato sauce without vinegar
Content

This is a recipe for those who don't like vinegar blanks. For the reliability of the preservation of this snack, you can add citric acid to it, you can stew the pepper for an hour and you can sterilize the workpiece in jars. In this recipe, you are invited to add lemon to the pepper. For a bright and rich snack, you need to take sweet and fleshy tomatoes and peppers. Cooking without sterilization.

Ingredients

Cooking process

step 1 out of 7
Remove stalks and seeds from bell peppers. Then rinse it and cut it into pieces of any size and shape. Transfer the chopped peppers to a large bowl and pour boiling water over for 15 minutes. Then discard the peppers in a colander to drain all the water.
step 2 out of 7
Wash the tomatoes, cut into pieces and puree with a meat grinder or blender.
step 3 out of 7
Pour the tomato puree into a saucepan special for cooking jam, add the calculated amount of salt, sugar, vegetable oil to it and add peppercorns. Mix the puree well and bring to a boil over high heat.
step 4 out of 7
Then transfer the pepper pieces to the saucepan to the puree. Bring it to a boil and cook over low heat for 20 minutes.
step 5 out of 7
Peel and chop the garlic in a garlic bowl.
step 6 out of 7
Put laurel leaves, chopped garlic and a teaspoon of lemon in the cooked pepper. Mix the mass, cook for 5 minutes and turn off the heat.
step 7 out of 7
Transfer the pieces of pepper to pre-sterilized jars and fill them with hot tomato sauce, filling the jars to the top. Then roll up the jars, turn them over onto the lids and cool under any "fur coat". Store peppers in a cool, dark place.

Happy blanks!

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