Green hot pepper in apple and tomato sauce

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Green hot pepper in apple and tomato sauce, cooked according to this recipe with its own taste, will remind you very much of Bulgarian lecho, but much better! The secret is in the fill! The usual tomato puree, in which peppers are most often canned, is also very good, but sometimes you want variety.

In general, the harvest of bitter pepper grew unprecedented, apples and onions pleased, as always, and as a result, awesomely tasty canned vegetables were obtained. Immediately make a reservation, my peppers are bitter, not hot, so the appetizer is savory, but edible. It is likely that this variety of peppers in hot countries would grow red and evil, but in our latitudes, this, unfortunately, is rare.

Time for preparing: 1 hour 20 minutes
Amount: 4 cans with a capacity of 500 ml

Ingredients for green hot pepper in apple and tomato sauce

1.5 kg of green hot pepper;
1 kg of sour apples;
1 kg of tomatoes;
300 g of bell pepper;
500 g celery;
500 g of onions;
50 g of granulated sugar;
25 g of salt without additives.

The method of preparation of green hot pepper in apple and tomato sauce

We’ll prepare the filling for a couple, so it will turn out thick, with a rich taste. In addition, it is very convenient - for about half an hour (until the vegetables are steamed) there is to cut the peppers, so it will take a little time to harvest.

So, peel the onion, cut into large slices.

I advise you to take the apples sour, Antonovka will do just the way. We cut out the core, along with the peel we cut into four parts.

We cut the tomatoes in half, you don’t need to peel the peel, you still have to wipe the vegetables through a sieve, so that all the excess remains in it.

We cut celery finely, it is an essential ingredient in any sauce, it gives flavor and sweetness.

If there is no stem, take the root, peel and cut into thin slices.

Peppers are peeled from seeds, cut into four parts.

We mix the vegetable mix (mixture) for a couple. If there are no special devices that make life easier for the cook, then for these purposes a regular colander is suitable, which we put on a pot of boiling water. Tightly cover with a lid, cook over low heat for about half an hour.

This is how steamed vegetables look - apples and tomatoes are almost falling apart, everything is very soft and tender.

We wipe through a sieve, but in order to reduce time, I advise you first to grind the ingredients in a food processor, and then wipe to get rid of the peel and seeds.

We mix the grated vegetables with sugar, add salt, taste it. Sauce is sent to the stove, bring to a boil, cook for 5 minutes.

While the vegetables are steamed, there is time for cutting the pepper. Do not be frightened by curves, curved specimens, heat treatment evens all.

We put the peppers literally for half a minute in boiling water, cool, cut off the stem. Make an incision along, clean the seeds. Rinse peeled peppers with clean water, rinse with boiling water.