Pindjur
to brag to you that I am among the richest in the world, because I have slightly invaluable values: peers, queens, compatriots, dear people from Scandinavia who lift my spirits, understanding of individual ministers, short messages from dear girls from the sea… .. Well, dear mine are not those who appear with their millions on various lists, so they are afraid to leave the house so that someone does not stab them.:lol: Eeee, so I have all of you and that is why I am HAPPY.
Preparation steps
- Chop the peppers (which don't have to be exclusively hot, it all depends on what you like, it's just important that they are red and a little fleshy) into larger pieces.
- Finely chop the parsley and garlic, cover and leave to use.
- Peel a squash, grate it and slice it. IMPORTANT: if you have pink tomatoes, you do not have to peel them, but if they have a strong shrimp, it is better to peel them by pouring hot water over them, the shrimp will slide off the fruit on its own.
- Cook the tomatoes in a large enough bowl. While you are still cooking, take some of their juice, about 300 ml, and store it, and later you will add it to the bowl in which you will store the peppers. Tomatoes should be cooked for so long that the liquid almost completely evaporates, taking care not to allow the mixture to burn, stirring occasionally.
- In a large bowl, place the oil, vinegar and water, the juice you have taken from the tomatoes and peppers. Occasionally turning the peppers over, cook them until they soften.
- Now put everything together and cook on low heat until you notice that the liquid has evaporated and the texture of the mixture becomes homogeneous. Add parsley, pepper and salt.
Serving
With the speed of lightning, my dear Valerija10 tried the recipe, as a light dinner that she really liked. Thank you from the bottom of my heart for your trust.
