Caviar pepper

For 10 cans for? l:

5.5 kg fresh pepper

500 g vegetable oil

350 g carrots

300 g onions

200 g red tomatoes

150 g white roots (celery, parsley and parsnip)

80 g salt

2.5 g allspice

2.5 g hot pepper

dill

To prepare the better to take fleshy ripe peppers green and yellow.

Wash the peppers, dry, rub the outside of the vegetable oil, bake in the oven, turning occasionally, until tender, peel, cut the stalk and remove the seeds.

Twist peppers pulp grinder on a large grid.

Onion cut into thin rings, saute in vegetable oil until golden brown.

White roots and carrots washed, cut into circles, put in a saucepan, cover with oil (it has to be pre-heat the until white smoke), stirring occasionally, until half extinguish.

Parsley and dill twist in a meat grinder.

Finely chop the tomatoes, twist in a meat grinder, then boil down to an enamel saucepan to reduce the amount of 2 times.

Add tomato and a lot of sweet pepper bitter, twisted sweet peppers, carrots, roots, onions, herbs, add salt, mix well, put out, stirring constantly, for 10 minutes.

Further boiling eggs pepper expanded in warm banks, cover with lid, sterilized for 70 minutes, capped, inverted and thus cools.

Used pepper caviar as an appetizer, for sandwiches and as a garnish for meat.

How to choose a meat grinder. We will tell.