They are similar and yet different. Try both and you will find that this one is much more interesting.
Ingredients:
2 kg young zucchini without seeds and skin
1 kg of ripe tomatoes
1 bell pepper
2 heads of garlic
1 pod of hot or hot pepper
150 g tomato paste
1 cup vegetable oil
2-3 st. l. salt
1 cup of sugar
100 ml vinegar 9%
3 bay leaves
5 allspice peas
1 hour l. coriander seed
1 hour l. ground black pepper
How to cook:
1. Wash the tomatoes, pour boiling water over them to peel them. Pass the peeled tomatoes through a meat grinder or grind with a blender into a homogeneous mass.
2. Bell peppers and hot peppers, peel and cut into thin strips.
3. Cut the peeled garlic cloves into thin petals.
4. Cut the courgettes into thin strips-tongues and fry them in vegetable oil until half cooked and browned.
5. Pour the mashed tomatoes into a large saucepan and bring to a boil.
6. Add bell pepper, garlic and fried zucchini to the boiling sauce.
7. Simmer everything over low heat for 40 minutes. Then pour in the tomato paste and the rest of the vegetable oil that remains after frying the zucchini.
8. Stir the brew, boil. Season with spices and herbs. Pour in vinegar and simmer for another 15 minutes.
9. Arrange the prepared hot salad in sterile jars, roll up with boiled lids, turn over and wrap in a warm blanket until it cools completely.
Good luck with your blanks!
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