На полуторолитровую банку берем: 1 кг. помидорок. Лучше одинакового среднего размера, головку чеснока, половинку острого жгучего перчика (кто любит «погарячее» можете и семечки не выуживать, а кто предпочитает «помягче», можете вместо острого перчика положить парочку капель соуса «табаско»), 2 сладких болгарских перца (я в этом рецепте предпочитаю красного или на крайний случай зеленого цвета. желтые и оранжевые перцы после мясорубки теряют свою внешнюю цветовую привлекательность и смотрятся «грязной» лужицей! И зачем?! Берем красные перцы и вот Вам красотища!) и пучок свежей зелени (у меня смесь укропа и кинзы (последняя, кстати — очень по корейски).
Для маринада нам понадобится: по 50 мл. растительного масла и 6% уксуса, 50 грамм сахара и 1 столовая ложка соли. Приступаем.Помидоры моем и вытираем на сухо. Режем пополам и достаем сердцевину. Зелень мелко режем. Смесь перцев (болгарского и острого) вместе с чищенным чесноком пропускаем через мясорубку прямо к порезанной зелени. Перемешиваем и добавляем в эту миску с зеленью и перцами все, что приготовили для маринада — соль, сахар, уксус и растительное масло. Перемешиваем до однородности и маринад готов!
В чистую полуторолитровую баночку слоями (первый и последний слои из маринада) выкладываем помидоры, каждый слой заливая соусом. Закрываем банку плотной крышкой. Ставим на попа (к верх ногами, на ту самую плотно закрытую крышку) и убираем на сутки в холодильник, Это, безусловно, самый сложный этап приготовления помидор по корейски — сутки ждать!… Но зато потом… во первых (и в главных) можно сразу есть, во вторых можно переворачивать банку в привычное положение и продолжать хранить в холодильнике. Как долго хранятся — увы не могу знать. Эта красотища и вкуснотища в моем доме установила однажды срок хранения аж в неделю сроком. Обычно 2-3 дня — достижение! Так что готовьте с удовольствием для семьи и любимых гостей! Они будут Вам благодарны! И приятного вам аппетита!
Источник: fotokulinary.ru
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