Sauce-blank "Crimea"

10 cans of 1.2 liters capacity:

3.3 kg Bulgarian red pepper

2.3 kg tomato paste

310 g onions

150 g sugar

85 g salt

50 g vegetable oil (for frying) + 110g in sauce

ground allspice and bitter

Rinse peppers, remove the stalk, seeds, dropping to 5-7 minutes in boiling water and blanch, then cool under running water, when the water drain, twist pepper grinder (it should be scalded with boiling water in advance).

Clean, wash the onion, cut into rings no more than 0.5 cm thick, then fry in oil until browned.

Put the tomato paste in the enamel basin, add the onion, twisted pepper, salt and sugar, oil, 3-4 g of bitter and sweet pepper, mix well, put on the stove and bring to a boil.

Further sauce-blank "Crimea" expanded in scalded banks served scalded lids, then sterilized 65-70 minutes at 100 degrees, rolled, flipped upside down and so is left to cool down.

How to choose a meat grinder. We will tell.