Cook bell pepper caviar on the stove for 30 minutes over low heat.
In a slow cooker, cook bell pepper caviar for 30 minutes, “Stew” mode.
How to cook bell pepper caviar
Products
Red Bulgarian (sweet) pepper – 2 kilograms
Carrots – 3 pieces
Onion – 3 pieces
Tomatoes – 5 pieces
Sunflower oil for frying – 4 tablespoons
Chili pepper – 1 pod
Garlic – 7 cloves
Salt – 1,5 tablespoons off the top
Sugar – 1 tablespoon off the top
Vinegar 9% – 1 tablespoon
Fresh dill – 5 branches
Fresh parsley – 5 sprigs
Preparation of products
1. Peel carrots (3 pieces) and onions (3 pieces), cut into small cubes.
2. Dill and parsley greens (5 branches each), peeled chives (7 pieces), finely chop.
3. Bell peppers (2 kilograms) and chili peppers (1 piece) cut in half, remove the stalk and seeds.
4. Cut the tomatoes (5 pieces) in half.
5. Switch on the oven. Set the temperature to 180 degrees, after about 10 minutes the oven will be ready.
6. Prepare a deep baking sheet. Pour 1 tablespoon of sunflower oil onto a baking sheet and spread evenly over its entire surface with a cooking brush.
7. On a baking sheet, place the bell pepper, chili and tomato halves, skin side down.
8. Place the baking sheet on the middle level of the oven and bake for 15 minutes at 180 degrees.
9. Holding half a pepper or tomato with your hand, use a spoon to separate the flesh from the skin, cut the flesh into medium-sized pieces.
10. Put the frying pan over medium heat, pour 3 tablespoons of sunflower oil, put the onion and carrots cut into pieces in the pan, fry for 3 minutes, stir, fry for another 3 minutes.
How to cook caviar on the stove
1. Put peppers, tomatoes, onions and carrots in a saucepan.
2. Add chopped herbs, salt, sugar. To mix everything.
3. Put a saucepan with vegetables over medium heat, bring the vegetable mass to a boil.
4. Reduce the heat and cook the caviar for 30 minutes, stirring constantly.
5. Add chopped garlic to the caviar, stir, heat for 2 minutes and remove the pan from heat.
6. Add 1 tablespoon of 9% vinegar to the hot mass (but not boiling), mix.
7. Close the saucepan with a lid and let the caviar cool down.
How to cook caviar in a slow cooker
1. Put vegetables in a slow cooker, add salt, sugar, herbs and mix. Set the multicooker to the “Quenching” mode – 30 minutes.
2. Add garlic and vinegar, stir and turn off the multicooker immediately.
Delicious facts
How to sterilize bell pepper jars
1. Prepare small (0,5 liter) jars with twist lids. Wash the jar thoroughly (preferably with soda, instead of detergent) and pour boiling water into each jar 2/3 of the height. Cover with a lid, after 10 minutes drain the water, turn the jar upside down – let the water drain.
2. After 3 minutes, turn the jars over and spread the hot caviar in them (there should be a distance of about 1 centimeter between the caviar and the lid). Close with lids. You do not need to tighten tightly at this stage, just turn it slightly so that the lid is kept on the neck of the can.
3. Place the jars of bell pepper caviar in a suitable sized saucepan. Put the pot with the jars on the stove. Pour hot (this is important!) Water into a saucepan about 2/3 of the height of the cans.
4. Switch on the hotplate. Heat a saucepan with jars for 7 minutes over medium heat, and then reduce the heat. Sterilize jars of caviar for 45 minutes over low heat.
5. Leave the jars of caviar for 2 hours to cool in the pan where the sterilization was carried out.
6. Take out the jars (be careful, they are still quite hot!), Blot with a napkin and check if the lid is tightly closed – that is, turn the lid on until it stops. It’s important: do not open the lid and then screw it back on, namely turn clockwise until it stops.
7. Place a towel on the table. Turn the jars upside down and put them on a towel (on the lid). Cover the top with another towel. After 8 hours, turn the cooled jars upside down and store in a cool dark place.
8. Canned bell pepper caviar can be stored at room temperature throughout the winter.
For bell pepper caviar, brightly colored fleshy peppers are suitable. Tomatoes should be chosen of varieties “Pink”, “Cream”, “Ladies fingers”. Carrots are juicy, bright orange.
Cilantro or basil greens can be added to bell pepper caviar. Hot chili peppers are replaced with ground black pepper.
For 1 liter of ready-made vegetable caviar, usually add 1 teaspoon of 9% vinegar or 1 tablespoon of 6% vinegar. If there is only vinegar essence, you first need to dilute it – 3 tablespoons per 1 liter of water, and take 1 tablespoon of such a solution per 1 liter of ready-made vegetable caviar.
Acetic acid can be replaced with the same amount of lemon juice. You can do without vinegar at all – the taste of caviar will be softer and thinner, but then the caviar will not be stored for a long time.
Zucchini and eggplant are often used as a base for vegetable caviar, while the amount of bell peppers is reduced.
The calorie content of bell pepper caviar is about 40 kcal / 100 grams.