Peppers bake, smothered in a closed container and Peel. Tomatoes blanched, peeled and ground. Put on medium heat until the curd, stirring often. The peppers are grind, mix with tomatoes, salt and

In a deep pan (cistern) fine-cut tomatoes, peppers, carrots, onions, add the peeled clove of garlic, basil and oregano, pour 500 ml water and put the fire to boil. After boil 30-40 minutes remove from

Pepper baked, peeled and chopped salad. Add all other products: garlic, chopped or crushed (you can put less or more a matter of taste) parsley, finely chopped (and it is also taste and optional). Mix

Cut the peppers into pieces straight into the tray Salt the light (be careful not put much salt, because when you make a mash-up with feta cheese, it is savory) Pour the oil and put the fire to

Healthy, ripe fruit, cleaned and thoroughly washed chopped or grated and placed in jars, as pressed to come up air. Do not add any water or sugar syrup. May be prepared from one type of fruit or

Green beans are washed well cleaned from both ends and cut into pieces the size optional. Hot chushlentsa is lightly baked. Garlic is divided into cloves, which are peeled and cut into slices

Carrots, peppers and cucumbers are cut into rings. Boil the marinade and put carrots - boil 15 minutes, add the peppers and boil it for 15 minutes. Remove from heat and add the cucumbers, tomatoes and

Grated tomatoes (I use rum) in large pieces grater (discard skin) and put them to boil in a deep pan (if you have a machine to grind tomatoes is more better that are seedless). Boil until evaporate

Bake the peppers and eggplant on a hot plate (oven, BBQ, table, barbecue, tin). Peel them, remove the stems and seeds and let them run juice. Tomatoes (I use rum) grated (discard skin) and put to boil

From last four ingredients make marinade, which is put on the stove to boil. After boiling the marinade in it put the diced tomatoes. Boil 20 minutes of moderate stove, stirring often. Remove the

For marinade: In jars distribute spices, vinegar, sunflower oil, salt, sugar. Add a few cloves of garlic (it is desirable from Bulgarian, which is small heads with small cloves and not so hot)

Kapil must be cooked and peeled eggplants also, as should have stayed one night so. Boil the carrots. Cooked vegetables are ground with machine for meat. Mix and add salt. Add spices, finished tomato

Tomatoes are cleaned from the stalk, cut in large pieces, add salt and leave to drain excess water while preparing other products. Peeled and cut - also in large pieces - eggplant, salting and him to

Grated tomato, the oil, vinegar, sugar and salt to the boil. Chushletata with carved handles, is riddled with needle and boiled for 10 minutes. Add the parsley, bay leaves and black pepper and garlic

Leaves and bottles is very important to dry. The leaves are picked, not dried in advance to pick when you want. As raw leaves, cut the stalks, put on each other - 5, 6, 7 sheets, so that it can be