Gayane Atabekova
Category: Vegetable and fruit dishes

Ingredients

Red bell pepper 1 kg
Hot pepper 1-2 pieces
Parsley 0.5 bunch
Celery 0.5 bunch
Kinza 0.5 bundle
Wine vinegar 0.25 cups
Lemon 0.5
Black peppercorns 10pcs
Allspice peas 5 pieces
Bay leaf 3 pcs.
Cloves 2 pcs
Salt 1 tsp
Sunflower oil 3-4 tbsp. l
Garlic 4 cloves

Cooking method

Girls turn out the pepper so delicious that you can cook it straight from 2 kg. Remove the seed stalk from the bell pepper. I press on the stem from behind. The pepper should remain intact. Fry the peppers on both sides, covered, until soft. Fry the whole spicy together with Bulgarian. Pour the garlic in a mortar. Chop the greens coarsely 1.5 cm each. Cut the tail off the fried hot peppers and chop finely. Place the fried bell peppers in an enamel container and sprinkle with herbs and spices. After frying the peppers, turn off the gas under the pan and put garlic in hot oil, add vinegar, juice from half a lemon and salt. Stir and pour over pepper. Cover with a lid. Let cool. Stir gently several times while cooling, being careful not to damage the pepper. The idea is to eat in a day. But I start to eat right hot. It is impossible to resist. If there is not enough salt or acidity, add salt and lemon juice. Prepare, you will not regret it. Bon Appetit.
The dish is designed for 1 kg
Cooking time: 30 min.
Cooking program: Stove

Note

It is better to fry in a deep container, otherwise it splashes heavily.
Masha Ivanova
Gayane Atabekova, Gayane! You definitely need to learn how to insert photos! You have wonderful recipes like this, but you won't see them right away.


Added Sunday, December 11, 2016 8:58 PM

Gayane Atabekova, Gayane! I didn't quite understand what to do with hot pepper. Fry, cut off the tail and discard, chop the rest together with the seeds and mix with herbs and marinade?
Oli4ka
Oh, this is really insanely delicious !!! : nyam: My neighbor, an Armenian, always makes such peppers. I learned from her. And also, when I cook, I can't wait long for them to be infused, I eat them immediately hot. But when cold, they are simply incomparable !!!
Gayane, thank you very much for your recipes. : rose: I know many of them, love and cook often.
Gayane Atabekova
Masha Ivanova, Lena, sorry did not see your message. Yes, cut the pepper along with the seeds and transfer between the peppers.


Added on Tuesday 13 Dec 2016 3:53 PM

Oli4kaOlga I can eat this pepper around the clock. Taste head off.
Ptah
So so so. This I entered successfully. I love pepper very much. I took it to the tabs. I will prepare it as soon as possible. Thanks for such a wonderful recipe!
Masha Ivanova
Gayane Atabekova, Gayane, thank you!
alena40
Gayane Atabekova, I wonder if you can roll it up like that in banks for the winter?
Irishk @
The pepper is delicious, so I'm wondering about roll up.
Gayane Atabekova
Alena, Irina. I did two 3-keels. jars and put them in the refrigerator. When the girls put down the recipe, the photo was not there and it was not visible. So I put it back with a photo. Quick pickled bell pepper is called. There are many reviews. One girl has rolled it into jars and keeps it in the cellar. In the spring I will find out the result. Check out the recipe on my profile. I also advise you to look at the recipes for my adjiks. Everyone liked who cooked it. Good luck!
alena40
Thanks to Gayane. Ajiki has already done it. In one I even wrote to you ..

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