Salad of sweet pepper, tomato and carrot for the winter
30 servings
90 minutes
Salad of sweet peppers, tomatoes, and carrots for winter is a bright and flavorful gift of Hungarian cuisine. Its history roots in the traditions of winter preparations when housewives aimed to preserve the summer freshness of vegetables in jars. Sweet pepper adds juiciness and aroma to the dish, tomatoes provide tenderness and acidity, while carrots add a light sweetness. Onions fried to a golden color reveal depth of flavor, and spices harmoniously bind all ingredients together. This salad is perfect as a side dish for meat and fish dishes, complementing them with freshness and spiciness. It also pairs wonderfully with bread and can serve as an independent snack on festive tables. Canned in jars, it will delight you during the winter months, reminding you of warm sunny days.
1
Wash the tomatoes, cut them in half, and grate them on a coarse grater. Discard the skins. Alternatively, you can just grind them in a meat grinder.
- Tomatoes: 6 kg
2
Peel the carrot and grate it on a coarse grater.
- Carrot: 1 kg
3
Add grated carrots to the crushed tomatoes, pour into a pot, and simmer for 10 minutes on low heat after boiling. While it simmers, prepare other vegetables for the salad.
- Carrot: 1 kg
- Tomatoes: 6 kg
4
Fry the onion until golden brown.
- Onion: 1 kg
5
Chop the pepper.
6
Add fried onion, chopped sweet pepper, sugar, and salt to the boiling tomatoes with carrots.
- Onion: 1 kg
- Bell pepper: 3 kg
- Salt: 2 tablespoons
- Sugar: 0.5 glass
7
Bring everything to a boil and simmer for 30 minutes (stir occasionally).
8
Roll the hot salad into jars and place it 'under a fur coat' until it cools.
