Onion Caviar. Step-by-step Recipe With Photo

Most often when the word vegetable caviar is recalled squash or eggplant caviar, but, in my opinion, onion caviar is completely undeservedly pushed to third place. No vegetable preparations are complete without the most important product - onion, and in fact it is very tasty in itself. Select the largest heads for the onion caviar recipe, they are easier to process: they are cleaned faster and cut easily too. The secret of delicious onion caviar is in the preliminary heat treatment. Saute part of the vegetables, blanch part of it to remove bitterness and pungent odor, as a result we get a very tasty puree - spicy and aromatic.

• Cooking time: 1 hour
• Quantity: 2 cans of 400 g

Ingredients for onion caviar

• 1 kg of onions;
• 0.5 kg of tomatoes;
• 2 pods of red chili;
• 5 g ground smoked paprika;
• 25 g granulated sugar;
• 12 g of coarse salt;
• 50 ml odorless vegetable oil.

Method for preparing onion caviar

Divide the onion in half. We clean the first part of the husk, cut it into large rings 5 ​​millimeters thick. Heat all the vegetable oil in a wide cast-iron pan. Put the chopped onion rings in the heated oil, add all the salt, this will soften the onion, release the juice and simmer over medium heat for about 15 minutes.

The onion should become almost transparent and acquire a light, creamy shade, do not forget to stir it so that it does not burn.

We also clean the remaining half a kilogram, cut out the root lobe, chop finely. We heat 1 liter of clean water to a boil, throw the chopped vegetable into it, blanch for 7-8 minutes, put it in a colander, and then add to the sautéed pan.

Now we process the tomatoes. We make cuts on the back side crosswise, pour 2 liters of boiling water into a bowl, put the tomatoes for 20 seconds, then pour them over with ice water and remove the peel. Chop the peeled tomatoes finely, put in a frying pan.

Red chili pepper will add spicy notes to caviar. Before you mix it with the rest of the food, check its pungency. Clean two moderately spicy pods from seeds, cut into cubes, mix with vegetables. Add granulated sugar and simmer everything together for 20-25 minutes, until the vegetable mass thickens and the liquid evaporates.

Smoked paprika imparts a unique aroma to vegetable preparations, especially in combination with fried onions. Add paprika 5 minutes before readiness, mix.

We send the finished vegetables to a food processor, pass through a meat grinder or grind with an immersion blender. In general, we turn it into puree in any available way. Transfer to the pan again and bring to a boil.

We pack hot onion caviar in dry and clean jars, 1.5-2 centimeters short of the neck.

At the bottom of a deep saucepan, lay a dense cotton cloth, put closed jars with hot onion caviar, fill with water heated to 80 degrees Celsius.

We sterilize canned food with onion caviar for 25 minutes in a capacity of 0.5 l, then seal tightly. After they have cooled down at room temperature, we put them in a dry cellar.

We store onion caviar at temperatures from +2 to +7 degrees.

The onion caviar is ready. Bon Appetit!