Ingredients
20 small chili peppers
1 head garlic
1 bunch parsley
1 tbsp (10 g) sugar
2 heads (100 g) onion
6 (250 g) red tomatoes
2 (800 g) of cucumbers
1 tbsp (10 ml) vinegar
5 tbsp (50ml) vegetable oil
1 tbsp (10 g) salt
Method
Baked peppers, peel, cleaned from the seed and are filled with a mixture of crushed garlic, parsley, sugar and salt to taste, then arrange in jars. Pour vinegar and vegetable oil and leave to stand in the cold for 2-3 days. Serve flights with their own sauce. Side dish in place sliced onions, cucumbers and tomatoes, savory flavor and sprinkled with vegetable oil.
Containers:
Difficulty
Difficult
Tested
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