Spicy Pepper and Tomato Pickle
Ingredients
- 400 grams hot peppers (süs or cin variety)
- 4 tomatoes
- 1 bell pepper
- 5-6 garlic cloves
- 1 cup vinegar
- 2 tablespoons salt (preferably rock salt)
- 1 teaspoon sugar
- 1 teacup olive oil
- 6-7 sprigs parsley
Preparation
Blend the tomatoes.
Transfer to a pot and cook until the water evaporates.
Meanwhile, remove the stems from the peppers and poke each one with a knife.
Add the bell pepper, vinegar, salt, sugar, and olive oil to the cooked tomatoes. As soon as it boils, add the hot peppers.
Add the chopped parsley, turn off the heat, and fill into jars while hot.
Storage notes
Can be stored at room temperature before opening.
Store in the refrigerator after opening.
