How to make Winter Onion Menemenlik Recipe? Recipe tricks, thousands of recipes and more... Türk winter preparations, winter menemenlik, winter menemenlik sauce video, easy menemenlik sauce, how to make menemenlik sauce, menemenlik sauce making, onion menemenlik, Winter Preparations

Winter Onion Menemenlik Recipe

Release Date: 09-09-2021
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Hello Dear Friends,

I wanted to share my last recipe with you before the time of winter tomato sauce passed. I made menemen with onions this year because I thought I could use it for other recipes, especially with ground meat.

With 5 kilos of tomatoes and 350 gr of sweet green pepper (I gained half a kilo, but when it was too much, I weighed it and set aside some). It turns out 425 jars of 10 ml. Come on, 9 jars since you thought it was watery in your eyes :)

onion menemenlik

Since last year, instead of turning it upside down on the lids, I have been jarring it hot and pasteurizing it by strumming for 20 minutes in a deep saucepan. This is the best way to avoid problems you may encounter due to mold and bacteria growth. However, remove the swollen, leaky, smelly canned food without even tasting it. Just in case.


Ingredients for Winter Onion Menemenlik Recipe

  • 5 kilos of pear tomatoes
  • 300 g green pepper
  • 2 medium onion
  • Half tea glass of olive oil
  • 2-3 tablespoons of salt

How to Make Winter Onion Menemenlik Recipe?

  1. Make a thin cross-shaped scratch on the tops of the tomatoes, hold them in boiling water for 15-20 seconds and then take them with a strainer and hold them for 15-20 seconds in the cold water you have prepared.
  2. After doing the same procedure for all tomatoes, peel them by keeping the plus-shaped skins. Chop into cubes.
  3. Chop the onions finely and the peppers finely.
  4. Put the olive oil and onion in the pot, cook until they become transparent.
  5. Put the peppers in the pot and cook for 2-3 minutes on medium heat.
  6. Add the tomatoes and cook, stirring occasionally, until the desired consistency is reached.
  7. Add the salt and boil for another 2-3 minutes, stirring.
  8. Divide the menemen into clean jars as soon as you turn off the stove. Cover the jars with unused lids that you boil and dry.
  9. Boil the jars for 1-2 minutes in boiling water that is 15-20 inches in length and carefully take them to the place where you will leave them to cool.
  10. Store the cooled and vacuumed tomato sauces in a cool place out of the sun.
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