Roasted Peppers with Sour Cream
They are my favorite food, I really like to make them in season and to freeze roasted peppers for the winter, namely for this recipe. It is one of the first dishes I learned to make at home, I think at the age of 10-12 - so it is a recipe for the soul :)
It works great with sour cream, but if you are on a diet and do not eat fat, add garlic - it will be just as delicious.
First we prepare the peppers - there are several ways to cook the peppers: in a frying pan in oil, in the oven, on the grill, etc.
When they brown on one side, they turn on the other, and so on until they are baked everywhere.
As soon as I take them out of the hot tray, I put them in a pot covered with plastic foil (food).
So I leave them for at least 20-30 minutes, or overnight if I have time (to be easier to clean). Then it is very easy to clean the skin, let it drain before preparing the sauce.
Finely chop the onion and fry in oil.
When the onion is browned, add the finely chopped tomatoes (cubes).
Mix well and leave for 20 minutes on medium heat, bake and penetrate the ingredients well.
The tomatoes will leave the juice well and will soften. If you don't like the onion and tomato pieces, you can in this stage, after the onion and the tomatoes have penetrated well, put them in a blender. They will be like a sauce / pasta - we prefer them like pieces, sometimes for festive meals I make them sauce.
Then add sour cream, salt - mix well and simmer for 10 minutes on low heat.
If you make them with garlic, grind it well and add it over the peppers in the sauce before extinguishing the fire under the food.
And finally place the cleaned and peeled peppers in this vegetable sauce with sour cream, let it boil for another 5-10 minutes.
They can be served hot, warm, cold - at any temperature they are delicious - with any favorite garnish or even without it.
Good appetite!
