Lutenitsa Margarita

Submitted by enr on 11 Aug 2012
5 kg tomato paste
10 kg pure red peppers
3 kg eggplants
1.5 kg onions
1 kg carrot
800 ml sunflower oil
150 g sugar
3 heads of garlic
2 bunches of parsley
salt pepper, cumin, dill, to taste
3 tbsp ground pepper
Lutenitsa Margarita
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Bake red peppers and eggplants and peel them and clear. Clear the onions and carrots and boil them together until tender. Peppers, eggplant, onion and carrot milling machine for meat. Minced meat products and tomato paste put in a large pan and boil of not very high heat until the water evaporates and the mixture thickens. Pour the oil and start baking at constant stirring, being careful not to burn. Once it's baked well (then grate or wooden stirrer leaves a trail along the bottom of the pan), add red pepper stir well and remove from the fire. Clear garlic and crushed in a mortar and start seasoning. Once cool blend filled into jars and boil 10 minutes.
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11 Aug 2012