Canned chili peppers with tomatoes
4 servings
45 minutes
Canned chili peppers with tomatoes are a vibrant representative of Georgian cuisine, infused with the spirit of sunny Georgia. This spicy and aromatic recipe combines the heat of chili, the tenderness of stewed tomatoes, and the depth of spices. Historically, spicy preserves were an important part of Georgian cooking, allowing enjoyment of rich flavors year-round. The pepper remains whole, absorbing the sweetness and acidity of the tomatoes while coriander and garlic add spice and warmth. Perfect with meat, cheese appetizers or simply as a standalone spicy addition. Canning preserves the rich flavor for months, making this product indispensable in cold weather. Its pungency and warming effect make it a great complement to meals, especially on cool evenings.
1
Blanch the tomatoes, cut them into cubes of about 1-1.5 cm. Slice the onion into half rings, then fry it in oil until golden. Add the chopped tomatoes and sauté until the tomatoes are soft.
- Tomatoes: 600 g
- Onion: 1 head
- Vegetable oil: 200 ml
2
We don't peel the pepper, just wash it and dry it. We put it with tomatoes and onions and stew on medium heat for 10-12 minutes. Add salt, throw in coriander, squeeze garlic, mix and turn off the stove.
- Chili pepper: 1 kg
- Rock salt (halite): 1 teaspoon
- Ground coriander: 1 teaspoon
- Garlic: 3 cloves
3
Place in clean 1/2 liter jars, put lids on top, sterilize for 15 minutes. Close jars with lids. Turn them upside down and let sit at room temperature for 1 day. Then remove. This pepper can be stored for up to 18 months.