Green Hot Peppers In Apple-tomato Sauce. Step-by-step Recipe With Photo

Green hot peppers in apple-tomato sauce prepared according to this recipe will remind you of Bulgarian lecho with their taste, but much better! The secret is in the filling! Ordinary tomato puree, in which peppers are most often preserved, is also very good, but sometimes you want variety.

In general, the harvest of hot pepper has grown unprecedented, apples and onions have pleased, as always, and the result is awesomely delicious canned vegetables. I'll make a reservation right away, my peppers are bitter, not pungent, so the appetizer is spicy, but edible. It is likely that this variety of peppers in hot countries would grow red and angry, but in our latitudes, this is, unfortunately, a rarity.

• Cooking time: 1 hour 20 minutes
• Quantity: 4 cans with a capacity of 500 ml

Ingredients for green hot peppers in apple-tomato sauce

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

Method of cooking green hot peppers in apple-tomato sauce

Steam the filling, so it will turn out thick, with a rich taste. In addition, it is very convenient - there is about half an hour (while the vegetables are steaming) to cut the peppers, so it will take a little time to prepare.

So, peel the onions, cut them into large slices.

I advise you to take sour apples, Antonovka will come in handy. Cut out the core, cut it into four parts together with the peel.

Cut the tomatoes in half, you do not need to remove the peel, you still have to wipe the vegetables through a sieve, so that all unnecessary will remain in it.

Chop celery finely, it is an essential ingredient in any sauce, it gives aroma and sweetness.

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

Peel the bell pepper from the seeds, cut it into four parts.

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

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

We rub through a sieve, but to shorten the time, I advise you to first grind the ingredients in a food processor, and then rub to get rid of the skin and seeds.

Mix the grated vegetables with granulated sugar, add salt, taste. We send mashed potatoes to the stove, bring to a boil, cook for 5 minutes.

While the vegetables are steaming, there is time to cut the peppers. Do not be intimidated by curves, curved specimens, heat treatment will equalize everyone.

We put the peppers in boiling water for literally half a minute, cool, cut off the stalk. We make an incision lengthwise, clean out the seeds. Rinse peeled peppers with clean water, rinse with boiling water.

We put the peppers in the prepared jars so that they fill the jar to the top, but are located in it rather freely.

Fill the peppers with hot apple-tomato filling, close tightly, sterilize jars with a capacity of 0.5 liters for 10 minutes.