Food & Recipes

Onion caviar

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Most often, the word vegetable caviar recalls zucchini or eggplant, but, in my opinion, onion is absolutely undeservedly moved to third place. No vegetable harvesting can do without the most important product - onions, and yet it is very tasty in itself. Select the largest heads for the onion caviar recipe, they are easier to process: they are easier to clean and cut faster. The secret of delicious onion caviar is in preliminary heat treatment. We passer part of the vegetables, blanch part of it to remove bitterness and pungent smell, as a result we get very tasty mashed potatoes - spicy and aromatic.

Onion caviar
  • Cooking time: 1 hour
  • Number: 2 cans of 400 g each

Ingredients for Onion Caviar

  • 1 kg of onions;
  • 0.5 kg of tomatoes;
  • 2 pods of red chili peppers;
  • 5 g of ground smoked paprika;
  • 25 g of granulated sugar;
  • 12 g of coarse salt;
  • 50 ml odorless vegetable oil.

The method of preparation of onion caviar

Divide the onion in half. The first part is peeled, cut into large rings with a thickness of 5 millimeters. In a wide cast-iron frying pan we heat all the vegetable oil. We put the chopped onion rings in the heated oil, add all the salt, this will make the onions soft, release the juice and simmer over medium heat for about 15 minutes.

Cut the onion into rings and fry in a pan

The onion should become almost transparent and acquire a light, creamy tint, do not forget to stir it so that it does not burn.

Fry the onion until it turns creamy

The remaining half a kilogram is also cleaned, cut out the root lobe, chop finely. Heat 1 liter of clean water to a boil, throw the chopped vegetable into it, blanch for 7-8 minutes, put it in a colander, and then add it to the frying pan to the sautéed one.

Add finely chopped blanched onion to the fried onion.

Now process the tomatoes. We make cross-cuts on the back side, pour 2 liters of boiling water into a bowl, put the tomatoes for 20 seconds, then pour them with ice-cold water and remove the peel. Finely chopped peeled tomatoes, put in a pan.

Add peeled and chopped tomatoes

Red caviar will add sharp notes of caviar. Before mixing it with other products, it is worth checking its burning ability. We clean two moderately sharp pods from seeds, cut into cubes, mix with vegetables. Pour sugar and simmer all together for 20-25 minutes, until the vegetable mass thickens and the liquid evaporates.

Add hot pepper and sugar. Tom until thickened.

Smoked paprika gives the vegetable preparations a unique aroma, especially in combination with fried onions. 5 minutes before cooking, add paprika, mix.

5 minutes before cooking, add paprika

Ready vegetables are sent to the food processor, passed through a meat grinder or grind with a submersible blender. In general, mashed in any way possible. We put it in the pan again, bring to a boil.

Grind vegetables and bring to a boil again

We pack hot onion caviar in dry and clean cans, not reaching the neck of 1.5-2 centimeters.

We transfer onion caviar into cans and sterilize

At the bottom of a deep saucepan we put a thick cotton cloth, put closed cans with hot onion caviar, fill it with water heated to 80 degrees Celsius.

We sterilize canned food with onion caviar for 25 minutes with a capacity of 0.5 l, then cork tightly. After they have cooled at room temperature, we remove them in a dry cellar.

Onion caviar

We store onion caviar at a temperature of +2 to +7 degrees.

Onion caviar is ready. Bon Appetit!

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