Ajvar sa barenom paprikom i plavim patlidžanom

Potrebno:
12 kg mesnate crvene paprike
3-4 kg plavog patlidžana
1 l ulja
10 ljutih papričica
250-300 gr. soli
4 kašike esencije
lorber
bibet u zrnu
5 l vode

Priprema:
Sipati vodu u lonac ili kazan dodati esenciju, lorber bibe i so. očistiti papriku od semena , kao i plavi paradajz. Pariku iseći na pola a paradajz na čevrtine i bariti u vodi po dva min. i odmah vaditi. Ohladjenu masu mleti na mašini za meso sitnije rupice U tu masu možete samleti i ljutu papričicu . U šerpu ili kazan uliti ulje i kad se ugreje sipati mlevenu masu i mešati i pržiti oko 1,5-2 sata... (pogledaj Video).

Vreo ajvar sipati u tegle dobro zatvoriti metalnim zaklopcima i okrenuti naopako. Sutra dan okrenuti tegle i poredjati u policu sa ostalom zimnicom. Ovako spremljen ajvar može stajati više godina da se ne pokvari
Prijatno dragi moji!

Canned boiled peppers and eggplant

Required:

12 kg fleshy red peppers

3-4 kg of eggplant

1 l oil

10 hot peppers

250-300 gr. salts

4 tablespoons essences

lorber

bibet beans

5 l of water

Preparation:

Pour water into a pot or cauldron to add essence, bay bibe and salt. pepper cleaned of seeds and eggplant. Parika cut in half a tomato on čevrtine and barytes in water for two minutes. and immediately take it out. The cooled mass of ground in a cutter smaller holes In this mass can grind and hot chilli peppers. In the pot or cauldron to pour oil when warm ground mass pour and stir fry around 1.5-2 hours ... (See Video).

The hot ajvar pour into jars tightly closed metal shutters and turn upside down. The next day turned to arrange the jars in a shelf with the rest of preserve. Thus saved ajvar can stand for many years not to spoil

Pleasant dears!