There are a lot of ways to make fried peppers. Several of the variations of dishes from one of the most popular summer vegetables we will discuss in this material.
Pepper fried in oil with garlic
As much as we do not like sweet peppers, it rarely takes a key role in the dish. Peppers can be added to pasta dishes or stuffed, but by themselves they do not too often become a key ingredient. To correct the situation, the peperonate is called - the Italian vegetable garnish of sweetened peppers is just what we need.
Ingredients:
- olive oil - 175 ml;
- garlic - 6 teeth;
- sweet onion - 210 g;
- sweet pepper - 2,1 kg;
- tomato puree - 210 g;
- sprigs of basil, oregano - 2 pcs .;
- vinegar - 15 ml.
Preparation
Fry the plates of garlic in warmed olive oil, and when they let in the aroma, add half-rings of sweet onion and soak it for another couple of minutes. Now mix the contents of the dishes with chopped peppers, reduce heat and simmer the vegetables in oil for 20 minutes. Mix the vegetable base with tomatoes and fragrant greens, bring the sauce to a boil and simmer the vegetables for about an hour. Season the peppers with salt and pour in the vinegar.
Roasted peppers with garlic and tomatoes can be served as immediately after cooking, still hot, and chilled, as a snack.
Roasted pepper in Moldovan
The Moldovan pepper making technology is very different from the usual one. In its framework, peppers are not cooked with the rest of the ingredients, but fried separately and served with tomato sauce.
Ingredients:
- sweet pepper - 1,1 kg;
- tomatoes - 560 g;
- carrots - 115 g;
- vegetable oil - 240 ml;
- onion - 260 g.
Preparation
Grind the onions with carrots, and divide the tomatoes into cubes of medium size. Peppers leave whole and only slightly prick at the tail.
Spare the onion along with the carrots, add the tomatoes and grate all together until the sauce becomes homogeneous. Season it and take up the peppers.
In a frying pan, heat a little oil and put sweet peppers into it. Fry each of the peppers as a whole until the skin on them becomes golden. Slightly cool fruits and gently clean, trying to maintain integrity.
In the center of the dish, place the onion roast in tomato, and spread the whole roasted peppers on the sides.
The recipe for roast pepper for the winter
Ingredients:
- sweet pepper - 1,1 kg;
- a handful of dill greens;
- garlic;
- salt, sugar;
- vinegar.
Preparation
Sweet peppers are browned on all sides, covering the dishes with a lid during frying, so that the walls of the peppers soften.
Finely chop the garlic. Lay a layer of peppers in a jar, sprinkle with chopped dill and garlic, repeat the layers. At the very end, sprinkle a teaspoon of salt and sugar, pour the same amount of vinegar (per bottle 500 ml). Pour all the boiling water to the top of the can and roll.
Fried chilli pepper for the winter
Ingredients:
- hot pepper - 360 g;
- on a handful of green dill, mint, coriander;
- vinegar - 95 ml;
- sugar - 15 g;
- coriander - 2 tsp;
- peas of pepper - 2 tsp.
- laurel leaves - 3 pieces;
- the head of garlic.
Preparation
Peppers are poured with boiling water, leave for a few seconds and drain the liquid. Repeat the procedure twice more, and the last portion of the liquid is poured into another saucepan and used to prepare the marinade. For marinade in the water from under the peppers lay all the spices and herbs from the list, add salt and sugar, and then bring to a boil. Peppers lay out on sterile cans, pour boiling marinade and immediately roll up.