Properly prepared adjika not only helps to diversify the taste of almost any dish, but also has antiviral properties, contains substances that improve appetite and digestion processes.
It is necessary
-
- tomatoes - 2.5 kg;
- carrots - 500 grams;
- onions - 500 grams;
- Bulgarian pepper - 500 grams;
- apples - 500 grams;
- bitter pepper -2 pods;
- garlic - 150 grams;
- vegetable oil - 250 ml;
- table vinegar - 100 ml;
- sugar - 100 grams;
- salt - 50 grams.
Instructions
Step 1
Prepare all vegetables in advance. Wash the tomatoes thoroughly under running water. Peel and wash carrots, onions and garlic. Wash the pepper, remove the stalks and seeds. Wash the apples, remove the core and peel them.
Step 2
Take a five-liter saucepan, pour 2 liters of water into it. Bring liquid to a boil and turn off. Gently dip the tomatoes that were thoroughly washed before in boiling water. Close the lid and let sit for 2-3 minutes. Drain the water, peel the tomatoes and remove the stalks. Pass the tomatoes prepared in this way through a meat grinder.
Step 3
Cut for your convenience and mince the carrots.
Step 4
Cut into quarters and rotate the bell pepper and hot pepper pods in a meat grinder.
Step 5
Dip the peeled onions in cold water for 2 minutes. Cut it into quarters and mince it.
Step 6
Scroll pre-prepared apples in a meat grinder.
Step 7
Place all of the ground vegetables in a 5 liter saucepan. Stir well and put on low heat. Bring the mixture to a boil, stirring occasionally. Add salt, sugar and vegetable oil. Mix well and cook for 30 minutes.
Step 8
While the adjika is cooking, sterilize the jars and chop the garlic.
Step 9
Add garlic and vinegar and cook for another 10 minutes.
Step 10
Put the finished adjika in prepared jars and roll up.
