BESSARABIAN PEPPER SAUCE
- 1.5 kg peppers, diced, sunflower oil (300 ml in total), roast in oven
in a flat pot.
- 800 g carrots, diced. Top peppers with carrots + oil, roast.
- 800 g tomatoes diced. Top carrots with tomatoes + oil, roast.
- 10 cherry peppers,
- 300 g shallots or small onions,
- 3 garlic gloves,
- 3 Tbsp salt.
Mix all together, let simmer until done.
Instead of sweet peppers and cherry peppers, the hot long peppers only are as good.
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