Sweet pepper caviar for the winter
12 servings
90 minutes
Sweet pepper caviar is a warm memory of summer sealed in glass jars. This recipe from the depths of Ukrainian cuisine combines the bright and rich flavors of roasted peppers, sweet tomatoes, and the delicate aroma of root vegetables. Fried onions add depth to the taste, while spicy notes of fragrant and black pepper enliven the dish. It is a versatile appetizer that pairs perfectly with meat dishes, porridge, and fresh bread. Additionally, it goes wonderfully with hot winter evenings when one longs for the warmth of the departed sunny season. The caviar has a velvety texture and natural sweetness, making it an indispensable element of family feasts. Prepared with soul and preserved with love to delight in taste even on the coldest days.
1
Wash the sweet pepper well, rub it with olive or sunflower oil, and bake in the oven, turning occasionally.
- Bell pepper: 2.5 kg
2
When the peppers cool down, peel them from the skin and seeds, and pass them through a meat grinder.
3
Clean the celery, parsley, and carrot, cut them into strips, and sauté until 'half-cooked' in olive or sunflower oil.
- Celeriac: 100 g
- Parsley root: 100 g
- Carrot: 150 g
4
Chop the onion and fry until golden brown.
- Onion: 250 g
5
Wash the tomatoes, pour boiling water over them, peel the skin, grate on a coarse grater or pass through a meat grinder and cook until the volume is reduced by half.
- Tomatoes: 200 g
6
After that, combine all the ingredients, add both types of ground pepper, salt, and simmer for 10 minutes after boiling.
- Ground black pepper: 1 teaspoon
- Ground allspice: 1 teaspoon
- Salt: to taste
7
Transfer the hot caviar to steamed (also hot) jars and we will sterilize them. For liter jars, 40 minutes is needed, while half-liter jars only require half an hour.
8
After that, seal the jars, cool them (upside down and wrapped in a blanket), and store in a dark, preferably cool place.
