Ingredients
500 g chilies
1 head of garlic
1 bunch parsley
1 bunch dill
100 ml sunflower oil
100 ml vinegar
salt
pepper
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Photo author
Lirinka
Method
Peppers are roasted and peeled. Arrange in a bowl with a lid and pour the marinade of chopped garlic, parsley and dill, mixed with the oil and vinegar and season with salt and pepper. Put and store in refrigerator. They are ready to eat after a few days.
Containers:
Difficulty
Easy
Tested
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