Composition / ingredients
Cooking method
Tomatoes are carefully washed, cut in half (if the fruit is large, then in quarters), cut out the core. Bulgarian pepper is washed, we remove the stalk and seeds, garlic is cleaned.
Peeled bell pepper and chili pepper are crushed with a meat grinder along with garlic. In the resulting mass, add coriander, pour sugar, salt, pour vinegar and oils (vegetable, sesame). We enrich the mass with spices: ground red pepper, mustard, allspice and hot pepper.
My cilantro and parsley, chop with a knife, add to the chopped vegetables. Crush the aspirin tablet, send it after the greens. Mix everything thoroughly.
In a liter jar, we spread the ingredients in layers, alternating tomatoes with the prepared spicy mass. We close the jar, turn it upside down, put it on a saucer in the refrigerator overnight.
Then store it in a dark, cool place.
The most delicious piquant preparation will please you in winter!
The caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Chili pepper - 40 kcal/100g
- Ground coriander - 25 kcal/100g
- Allspice - 263 kcal/100g
- Sesame oil - 899 kcal/100g
- Aspirin - 0 kcal/100g
