"Lutenica"

1 kg fleshy peppers

300 g ripe tomatoes

4 garlic cloves

30 ml sunflower oil
what to choose? we'll show

20 g sugar

10 g salt

3 g green celery or parsley

1,5 g spicy red pepper

Remove the seeds and stem the peppers, chop them finely, pour water temperature of 95-98 degrees, 50 ml of water per 1 kg of pepper, boil the peppers until tender, RUB through a sieve hot.

Tomatoes cut into slices, boil, wipe.

Chop the herbs and garlic.

Boil down until thick mixture of tomato and pepper puree, add the herbs, garlic, sugar, salt, pepper, vegetable oil (it must be ignited, cooled to 70 degrees).

Stir, boil down to dissolve salt and sugar.

Then the canning is done as follows: mass of hot poured into the banks. Banks 1 l of sterilized for 50 minutes