Caviar from green tomatoes for the winter - a great snack that can be served with fish or meat, a side dish or snack. I hasten to share with you this simple recipe with a photo, caviar turns out, you will hold your fingers.
This delicious snack can be spread on bread, sprinkled with chopped greens on top. Caviar can be made spicy by adding hot peppers.
It is better to close the eggs in small jars with a capacity of 300-500 ml. Spices can add a variety of, for example, black, allspice, pepper, fenugreek, coriander, paprika.
List of ingredients:
- 3 sweet peppers,
- 1 kg of green tomatoes,
- 2 bulbs,
- 2 tbsp. l Sahara,
- 1 tbsp. l salt,
- 50 ml of vegetable oil, spices to taste,
- 30 ml apple cider vinegar,
- 1 head of garlic.
How to cook caviar from green tomatoes for the winter
You need to prepare all the ingredients for making a delicious snack. Wash tomatoes and remove the place where the stalk was attached. Cut the vegetables into 2-4 pieces. Any sweet pepper, also wash, remove the seeds, the stem, cut in half. After removing the husk from the bulb, cut each into several pieces. Peel the garlic.
Put all prepared vegetables in the bowl of the combine.
Twist at medium speed vegetables until smooth, but not too finely ground. You can also twist all the vegetables through a meat grinder. Put the caviar in a saucepan or stewpan, add sugar and salt.
Add vegetable oil to the pan, mix everything. Now you can put the pan on the stove and simmer on low heat for 40 minutes. Do not forget to stir with a spoon or spatula so that the caviar does not burn to the bottom of the pan. That is why it is important that the pan was thick-walled.
5 minutes before the end of the quenching, pour apple vinegar into the pan, mix. Spread the snack on sterile jars, roll up sterile lids and just tightly tighten.
Now blanks need to tilt up the bottom and cover with a blanket. When the roe has cooled, you can rearrange it for storage in a dark place with a temperature below room temperature. Ideal for this suitable pantry or cellar.