Caviar "assorted" vegetable

1 kg sweet pepper

400 g carrots

80-100 g onion

25 g salt

tomato puree

Rinse peppers, remove the stalk and seeds and cut peppers into pieces, peel carrots and finely chop it, onion peel, finely chop.

Fry in vegetable oil until vegetables yellowing onion and soften the carrots.

Add to vegetables and tomato puree salt (to taste), stir.

Give vegetables to cool to 50-60 degrees.

Next caviar "assorted" vegetable expanded in liter jars, sterilized for 15-20 minutes and rolled sterile caps.