The famous Bulgarian salsa! Tried once, bought in a Bulgarian store, loved it!!! Wanted to repeat. Recipe received from a friend of the Bulgarian chef! The result is great!
Pepper bake in the oven for 25 min, leading to blackening of the skin.
Ready pepper put in a bag and leave to cool for about 2 hours.
Eggplant also bake in the oven.
Baked eggplant is also in the package for cooling.
At this time, boil the carrots.
The cooled pepper exempted from the exterior skin and seeds and...
... punched in the blender.
The same is done with eggplant.
Carrots clean and RUB in a blender.
Garlic also passes through a blender.
In a large saucepan heat the oil with the vinegar, add the sugar, salt, pepper, Bay leaf. Proverjaem 10 min.
Then add the carrots and proverjaem another 10 min.
After 10 minutes add the bell pepper and eggplant, cook 10 min. Stir constantly, the mixture is very thick, do not let it burn.
Pour in the tomato juice, proverjaem 5 min.
The last step is to put garlic and proverjaem 5 min.
The chutney is ready. Spread on banks, leave to cool. Yield: 8 jars - 650 g, 1 - 400 g
Vkusnaja "the sauce" on the bread!!! A great salsa for spaghetti! Sauce for meat, French fries!