For this recipe, I use firm, fleshy tomatoes. I cut large tomatoes into halves or quarters.
I put 2 kg of tomatoes through a meat grinder. You can puree them in a blender.
I put 2 kg of sweet peppers through a meat grinder.
I also put 200 g of garlic through a meat grinder.
sub-d’oeuvre-tastes-more-flavorful-and-aromatic-it-will-amaze-you
I take 50 grams of chili pepper and remove the seeds. It’s best, of course, to adjust the amount of chili pepper to your taste and put it through a meat grinder.
I finely chop the parsley and basil.
I add 2 teaspoons of salt with a blade and 4 tablespoons of sugar. I stir to completely dissolve the salt and sugar.
I pour everything into clean, sterilized bottles or jars. This sauce keeps for about a month in the refrigerator.
I also freeze it. To do this, I put it in containers. My containers are 250 ml, which works best for me.
sous-duzhe-smachnij-i-aromatnij-vixodit-sprobujte
In winter, I take a jar out of the freezer, defrost it in the refrigerator, and the sauce is freshly made.
I recommend you try it!
But if I run out of room in the refrigerator, I prepare it like this:
