Description
The recipe originated on many issues dear chefs. Offer a recipe for winter harvesting peppers for the recipe " Pepper snack "A La Odessa-" " that I laid out earlier. Recipe here http://www.povarenok .ru/recipes/show/130 866/. Preparing the peppers during the winter you will only have to add a minimum of ingredients and effort and delicious snack you have on the table. Maybe someone will be useful this is not tricky, but very useful piece. Let's start...
Ingredients
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Pepper
3 kg
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Oregano
2 tsp
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Garlic
2 tsp
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Dill
1 tsp
Cooking
My pepper and put it on a baking pan with parchment paper. The peppers I bought are very large and fleshy. Three kg of peppers was only 13. Sent bake them in the oven at a temperature of 180 degrees until cooked. I have it took 1 hour.
When the pepper is baked, put it in a bowl and cover with a lid for 20 minutes. It is easier to clean.
Next, remove the skin, stalk and seeds. Spread the pepper on the surface which is sloped, to glass excess fluid. In my case it is a cutting Board that is placed in a bowl. Leave for 2-3 hours. Will be surprised, but the liquid will not be enough. By the way, to make it easier to remove the seeds, just rinse hands in cold water, then they're not so annoyingly stick))).
Prepare containers for freezing. I have a small volume of about 600 ml. Put on containers packages
Still, we need spices. Granulated garlic (if you freeze fresh food, it will turn blue), oregano and dried dill.
Mix spices
Layer by layer, fold the pepper in a container. Put the inner side up. So it is better to soak the flavors. Sprinkle each row with a mixture of spices.
Fill the container from the calculation of the portions that you will need in the future.
Turned out three containers. Wrap packages. Leave on the table for another 2-3 hours, so pepper a little soaked. Sent in the freezer until winter. Even if you just roasted a pepper, he's a great complement to meat dishes.
In winter, defrost, cut into strips and add only butter and salt with soy sauce. The food is ready. Bon appetit. Thank you.
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