Tomato and pepper borsch dressing

Prepare the vegetables - wash, peel, cut. We start with onions, without which almost no first dish is complete.

So, cut the onion into small cubes.

Fleshy bell pepper cut in half, remove the stalk with seeds. Rinse the halves of the pepper to flush the seeds. Then cut the pulp into small cubes.

Ripe my tomatoes, cut the stalks, cut randomly. If desired, scald tomatoes and peel them.

The color of the tomatoes does not matter, use yellow or red.

Cut the chili pod with seeds into rings and add to the remaining vegetables.

We send the chopped vegetables to the pan, pour paprika flakes, table salt and sugar.

We put the stewpan on the fire, cook on low heat for 20 minutes.

A couple of minutes before cooking, pour in the vinegar, mix, remove from heat.

Banks for refueling are sterilized over steam or dried in the oven. We spread the hot mass into cans, close the boiled lid. It is also convenient to use cans that are closed with lids with clips.

Filled cans are placed in a large pot with water, heated to 60 degrees Celsius.

We sterilize half-liter jars with dressing for 12 minutes. Close tightly, after cooling, remove to a cool place.

Storage temperature from +2 to +10 degrees Celsius.