Bulgarian fried pepper

In order for the dish to turn out delicious and satisfying, we need to choose the right pepper when buying. Pepper should be without flaws, preferably medium-sized, with fleshy walls, with tails and ripe. Shape and color don't matter.

The first stage of cooking will be frying pepper in a frying pan. Choose a larger frying pan, pour vegetable oil (refined) into it and fry the pepper on all sides over medium heat. To minimize the amount of greasy splashes, cover the pan with a lid. Pepper is considered ready when its densest and thickest parts (spout and base) have become soft and are easily pressed with a fork or spatula. We put the fried pepper on a dish — let it cool down. While our pepper cools down, we need to prepare gravy (frying). To prepare the gravy, we need to cut the onion into large cubes, grate the carrots on a coarse grater. First, lightly fry the onion, and then add the carrots. Without waiting for the onions and carrots to cook, add the flour evenly to the roast and stir. When the roast turns golden, you can add tomato paste. Tomato paste is first put in a half-liter jar, then add water, stir thoroughly, add salt and sugar in equal parts, at the end you can add a little citric acid (at the tip of the knife). After thoroughly mixing the contents of the jar, pour it into the finished roast, cover the pan with a lid and simmer for 10 minutes, stirring occasionally so as not to burn. By this time, our pepper has already cooled on the dish and we can peel it from the skin (thin film). Peeled pepper spread beautifully on a platter in a circle. When our pepper is completely cleaned and laid out on a dish, pour it with hot frying so that the tails remain on the surface, so it will be more convenient for us to eat it. We wait until our dish cools down, then put it in the refrigerator and serve it to the table in a chilled form (optional). The dish is ready to eat. Eat pepper with fresh crusty bread and you will regret that you have not tried this dish before. Bon appetit!