Most often, the word vegetable caviar is remembered as squash or aubergine, but, in my opinion, onion is completely undeservedly relegated to third place. No vegetable harvesting can not do without the most important product - onion, and in fact it is very tasty in itself. Select the largest heads for the recipe for onion caviar, they are easier to process: they are quicker to peel and cut too easily. The secret of tasty onion caviar is in preliminary heat treatment. Passe some of the vegetables, blanch some of them to remove the bitterness and sharp smell, the result is a very tasty mashed potatoes - spicy and fragrant.
- Cooking time: 1 hour
- Quantity: 2 cans of 400 g
Ingredients for Onion Caviar
- 1 kg of onions;
- 0.5 kg of tomatoes;
- 2 pods of red chili;
- 5 g ground smoked paprika;
- 25 grams of granulated sugar;
- 12 g of coarse salt;
- 50 ml of odorless vegetable oil.
Method of cooking onion caviar
Divide the bow in half. The first part is cleaned from the husk, cut into large rings with a thickness of 5 millimeters. In a wide cast-iron skillet, heat all the vegetable oil. We put chopped onion rings in the heated butter, add all the salt, the onions will become soft, release the juice and simmer on medium heat for about 15 minutes.
Onions should become almost transparent and get a light, cream shade, do not forget to stir it, so as not to burn.
The remaining half a kilogram is also cleaned, cut out the root lobe, chop finely. Heat 1 liter of pure water to a boil, throw chopped vegetable into it, blanch for 7-8 minutes, fold to a colander, and then add to the pan to the browned.
Now we process tomatoes. Make cuts from the back side crosswise, pour 2 liters of boiling water into a bowl, put the tomatoes for 20 seconds, then pour them with ice water and remove the peel. Peeled tomatoes chop finely, put in a frying pan.
Sharp notes of caviar will add red chili pepper. Before you mix it with the rest of the products, you should check its zhguchest. We clean two moderately sharp pods from seeds, cut them into cubes, mix them with vegetables. Pour sugar and simmer it all together for 20-25 minutes, until the vegetable mass thickens and the liquid evaporates.
Smoked paprika gives vegetable blanks a unique flavor, especially in combination with roasted onions. 5 minutes before readiness add paprika, mix.
Ready-made vegetables are shipped to a food processor, minced, or ground using an immersion blender. In general, turn into a puree in any way possible. Again, we shift to the pan, bring to a boil.
Hot onion caviar is packed in dry and clean cans, not reaching the neck of 1.5-2 centimeters.
At the bottom of a deep pan, we lay a thick cotton cloth, put closed cans with hot onion caviar, pour water heated to 80 degrees Celsius.
Sterilize canned caviar with onion caviar for 25 minutes with a capacity of 0.5 l, then cork tightly. After they cool down at room temperature, we remove in a dry cellar.
We store onion caviar at a temperature of from +2 to +7 degrees.
Onion caviar is ready. Enjoy your meal!