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postheadericon Sos de rosii cu ardei si telina

Am primit reteta asta de la mama-soacra, scrisa pe un biletel de hartie si de cand am incercat-o prima oara, sosul asta e nelipsit din camara mea, il pregatesc in fiecare an pentru ca este deosebit de gustos si aromat si poate fi folosit ca adaos pentru foarte multe preparate culinare.

Titlul original era  ” zarzavat pentru ciorba ” dar cum eu il folosesc nu doar pentru ciorbe ci si pentru sarmale, pizza, paste, biscuiti cu gust de pizza si multe altele, m-am gandit ca e mai potrivit sa-l numesc ” sos de rosii cu telina si ardei kapia “.

Ingrediente:

5 kg de rosii coapte, de gradina

3 kg de ardei kapia mari si carnosi

2 legaturi de telina frunze

1 legatura de patrunjel

1 lingura sare grunjoasa

1 lingura zahar

Mod de preparare:

Pregatiti in jur de 20 de borcane de 400ml sau 10 de 800 ml, spalati-le bine impreuna cu capacele, lasati-le la zvantat.

Se spala bine rosiile, ardeii, telina si patrunjelul.

Rosiile se oparesc intr-o cratita mare cu apa clocotita, timp de  2-3 min, in functie de cat de moi si de coapte sunt. Scoateti-le din apa folosindu-va de o sita mare de ceai ca sa se scurga apa si ca sa le puteti apuca mai bine.

Lasati-le deoparte la racit.

Scoateti cotorul si semintele ardeilor kapia.

Dati ardeii prin masina de tocat sau maruntiti-i cu ajutorul blenderului. Eu i-am taiat bucati si apoi i-am tocat cu blenderul, rand pe rand, pana au devenit pasta.

Desfaceti pielita de pe rosiile oparite si racite cu ajutorul unui cutit cu lama scurta sau cu degetele. Ale mele s-au “despielitat” foarte usor:)

Puneti apoi rosiile  intr-o cratita mare, de cel putin 10 l si maruntiti-le cu ajutorul mixerului vertical cu cutite sau in bolul mixerului, exact cum am facut si cu ardeii. Daca nu aveti asa ceva, se pot taia pur si simplu cu cutitul, in bucati.

Adaugati ardeii maruntiti si amestecati bine.

Dati compozitia la foc mare pana incepe sa fiarba si apoi la foc mic, de timp de o ora.

La final adaugati telina si patrunjelul taiate cu cutitul, sarea si zaharul si mai fierbeti inca 15 min.

Puneti borcanele spalate la sterilizat in cuptorul incins timp de 20 min. Capacele se pot steriliza foarte usor daca le fierbeti in apa clocotita timp de 15 min. Scoateti-le cu ajutorul unei pensete de bucatarie sau cu un cleste pentru salata din lemn, sau din metal pentru gratar, ca sa nu va ardeti. Asezati-le apoi pe un prosop de bucatarie, la uscat.

Cand sosul este fiert, scoateti borcanele din cuptor , puneti-le pe un fund de lemn si turnati-l in ele cat sunt calde.

Puneti capacele peste borcane si puneti-le din nou in cuptor, la sterilizat, timp de 20 min, la o temperatura nu mai mare de 100 de grade Celsius , iar la cuptoarele  care nu afiseaza temperatura, la treapta 1-2.

Se scot apoi din cuptor si se aseaza pe un fund de lemn sau orice material rezistent la caldura, invelite intr-o patura groasa ca sa se raceasca treptat, asa vor rezista mai bine de-a lungul iernii.

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