Pinjur spicy
When it comes to winter, this is my favorite salad, and not just mine. We make it according to the family recipe of a friend from Macedonia and no matter how much we make it, it is never enough for us, we always would. It goes perfectly with home-made bacon, potatoes baked in the shell - pole and a mug of dark beer.
Preparation steps
- First day: Wash the peppers, bake them, put them in a bowl and cover them. When all the peppers are cooked, peel them and leave overnight in a colander to drain well.
- Second day: Cut the tomato on top with a knife, put it in a large bowl and pour hot water over it. When the peel starts to peel, peel the tomato and cut it into larger pieces. Wash, clean and grind the pepperoni and garlic. Drained peppers cut lengthwise into strips.
- Pour oil into a large pot, place on the stove and turn on. When the oil heats up, put in the sherpa: sliced tomatoes, minced garlic and pepperoni, sugar and vinegar. Stir and when it boils reduce the temperature. Cook, stirring, for about an hour. Add sliced peppers and salt to taste, and cook for another 15 minutes
- Put jars without lids (7 - 8 jars of 800 g) in the oven at 100 C to sterilize. Pour the cooked pinjur into the jar and return to the oven. turn off the temperature and leave the filled jars in the oven until the pan has cooled completely. Close well with lids previously sterilized with brandy or alcohol.
- This amount of hot peppers is for a spicy pint. The amount and spice can be reduced according to your own taste, and if you do not like spicy, pepperoni can be completely omitted. It is important not to cut tomatoes and peppers into small pieces.
Serving
For all those who like spicy food, pinjur is an ideal addition to baking, baked potatoes as well as homemade bacon, greaves, baked potatoes in shell - pole. Another glass of beer.
