FIELD: food industry. SUBSTANCE: method involves deep-fat frying of pepper in vegetable oil for 5-7 min, pulping fried pepper, and mixing thus-prepared puree with egg powder, citric acid, salt, and sugar. Used as thickeners are corn or rice flour, or oat flour. Ratio of ingredients is the following, mas.%: pulped fried pepper, 95.9-96.9; egg powder, 0.4-0.6; corn or rice or oat flour, 1.5-1.7; sugar, 0.4-0.6; citric acid, 0.1-0.2; salt the balance. Mass is heat treated and preserved. EFFECT: higher efficiency. 1 tbl
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