Green hot pepper in apple-tomato sauce, cooked according to this recipe with its taste will remind you of Bulgarian lecho, but much better! The secret is in the fill! Regular tomato puree, in which peppers are most often preserved, is also very good, but sometimes you want variety.
In general, the yield of bitter pepper grew unprecedented, apples and onions pleased, as always, and the result was awesomely tasty canned vegetables. Immediately make a reservation, my peppers are bitter, not burning, so the appetizer is savory, but edible. It is likely that this sort of pepper in hot countries would grow red and evil, but in our latitudes, this, unfortunately, is rare.
- Cooking time: 1 hour 20 minutes
- Quantity: 4 cans with a capacity of 500 ml
Ingredients for hot green pepper in apple-tomato sauce
- 1.5 kg of green bitter pepper;
- 1 kg sour apples;
- 1 kg of tomatoes;
- 300 g bell peppers;
- 500 grams of celery;
- 500 g onions;
- 50 grams of granulated sugar;
- 25 g of salt without additives.
Method of cooking green hot pepper in apple-tomato sauce
Fill steamed, so it will turn out thick, with a rich taste. In addition, it is very convenient - about half an hour (until the vegetables are steaming) to eat for cutting peppers, so it will take a little time to prepare.
So, clean the onions, cut them into large slices.
I advise you to take apples sour, Antonovka fits perfectly. Cut the core, with the skin cut into four parts.
Tomatoes are cut in half, the skin does not need to be removed, you still have to wipe the vegetables through a sieve, so that all the excess will remain in it.
Celery is finely cut, it is a required ingredient of any sauce, it gives flavor and sweetness.
If there is no stem, take the root, peel and cut into thin slices.
Bulgarian pepper cleaned from seeds, cut into four parts.
Vegetable mix (mixture) is steamed. If there are no special devices that make life easier for a cook, then an ordinary colander, which we put in a pot of boiling water, is suitable for this purpose. Cover tightly with a lid, cook on quiet fire for about half an hour.
This is what steamed vegetables look like - apples and tomatoes are almost falling apart, everything is very soft and tender.
We rub through a sieve, but in order to shorten the time, I advise you first to grind the ingredients in a food processor, and then wipe to get rid of the skin and seeds.
Wash the mixed vegetables with sugar, add salt, taste it. Puree send to the stove, bring to a boil, cook for 5 minutes.
While the vegetables are being steamed, there is time for cutting the pepper. Do not be afraid of curves, curved copies, heat treatment of all equal.
Put the peppers literally half a minute into the boiling water, cool them, cut off the stem. Make a cut along, clean the seeds. Wash peeled peppers with clean water and rinsed with boiling water.
In the prepared jars we place the peppers so that they fill the jar to the top, but are placed in it quite loosely.
Fill the peppers with hot apple and tomato filling, close tightly, sterilize for 10 minutes cans with a capacity of 0.5 liters.
