5kg tomatoes
7kg red pepper
300ml oil
2 garlics
2 links parsley
2 cups (small, 100 ml) sugar
1-2 cups salt – to taste
400ml vinegar
Few preservatives
Bake the peppers on the grill, put them in large container with lid and let them to cool. Remove the foreskin and clean them completely from the seed. Leave them to drain in a colander.
At the bottom of the tomato cut X and soak for 5-10 minutes in boiling water. Peel it, chop finely and place in a bowl. While standing, liquid will be separated, pour it off with spoon in order to obtain dense Pindzur, full of flavor.
Cut drained peppers lengthwise into strips and put in a large pot. Add chopped tomatoes, chopped parsley, garlic, vinegar, oil and sugar. Cook for ½ hour (or a bit longer if you want thicker Pindzur) with frequent stirring. At the end gradually add the salt, trying out, until you get the desired taste. Few preservatives stir in a few tablespoons of Pindzur in a cup, until completely melted, then return it to the rest, stir and let a few more minutes to cook.
Pour hot pindzur in heated jars, close them, stacked in a deep vessel and covered with a blanket; leave to stand until completely cool – then the place jars to the shelves.