A great way to make a sauce without sterilizing is to make ayvar. The sauce turns out to be moderately spicy and rich, its consistency resembles mashed potatoes.
It is necessary
- Products:
- 1 kg bell pepper
- 1 kg tomato
- 5 hot chili peppers
- 3 cloves of garlic
- 60 g sugar
- 60 grams of salt
- 250-300 ml of vegetable oil
- 10 ml 6% vinegar
- 1 tsp mustard powder
- - Cookware with thick walls for boiling
- -Stirring paddle
- -Meat grinder or blender
- -Capacities (glass jars) for packaging
Instructions
Step 1
Vegetables need to be washed and peeled, then cut into medium-sized pieces. In hot chili peppers, seeds are not chosen, but only the tails are unscrewed. Prepared vegetables are sequentially scrolled in a meat grinder to the state of gruel from small pieces.
Step 2
Vegetable oil is poured into a saucepan with thick walls, heated a little and a mass of vegetables is poured in. Salt, sugar, vinegar and mustard powder are added. Stew the sauce over medium heat 1-1, 5 until a single mushy mass is obtained.
Step 3
Jars and lids must be sterilized in any usual way (over steam, in an oven, etc.). When the ayvar is ready, pack it in sterilized jars and seal it. Aivar is ready!
Aivar is packed in small glass containers so that you can open it and eat it almost at one time.
