Spicy megrel sauce for the winter: made from fresh tomatoes and peppers
Peppers and tomatoes can be used to make a very tasty and savory megrel sauce. It is very convenient to cover it for the winter and then eat it with meat, fish, or pasta. This preparation is suitable for any occasion.
The idea of making a spicy megrel sauce for the winter was published on the Instagram page of food blogger bude smachno razom. The technology is very simple.
Recipe for spicy megrel sauce
Source: Screenshot of the post on the Instagram page of the food blogger bude smachno razom
Ingredients:
- bell peppers – 1 kg
- tomatoes (plum) – 1 kg
- garlic – 1 head
- bitter pepper – 150 grams
- sugar – 50 grams
- salt – 2 tsp (to taste)
- white wine vinegar – 100 ml
- vegetable oil – 100 ml
Method of preparation:
Bake the peppers
Source: Screenshot of a post on the Instagram page of food blogger bude smachno razom
1. Send the red bell pepper and bitter pepper to the oven to bake at 200 degrees for 40 minutes.
2. After 15 minutes, remove the bitter pepper from the oven.
Peeling the peppers
Source: Screenshot of a post on the Instagram page of food blogger bude smachno razom
3. Remove the peel from the pepper, remove the seeds. Bitter has only seeds.
4. Beat the peppers with an immersion blender.
Chop tomatoes with garlic
Source: Screenshot of a post on the Instagram page of food blogger bude smachno razom
5. Scroll the tomatoes and garlic through the meat grinder.
6. Combine the bell pepper with the tomatoes and garlic, and put on the stove.
7. After boiling, add sugar, salt, oil, vinegar.
Add salt and sugar to the vegetable mass
Source: Screenshot of the post on the Instagram page of the food blogger bude smachno razom
8. Turn the heat to low and boil for 40-60 minutes, remembering to stir occasionally with a spoon.
9. Pour the finished sauce into sterilized jars.
Ready-made megrel sauce
Source: Screenshot of the post on the Instagram page of food blogger bude smachno razom
10. Let the jars cool, then put the sauce in a cool storage place.
Subscribe
Subscribe
