Bulgarian and hot pepper adjika with tomatoes for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Wash the vegetables thoroughly with a brush under running water. Dry the greens after washing to remove excess moisture. Peel the garlic from the husk. Cut tomatoes and peppers into slices.

2. Step 2:

   

   Mince tomatoes together with the skin. Or, if desired, you can remove it beforehand by pouring boiling water over the tomatoes. Instead of a meat grinder, you can use a blender. Pour the tomato mass into a saucepan with a thick bottom, bring it to a boil and cook over low heat for half an hour, stirring.

3. Step 3:

   

   Bulgarian and hot peppers pass through a meat grinder. Chop the parsley finely with a knife.

4. Step 4:

   

   Add chopped pepper and chopped parsley to the tomato mixture. Stir, let it boil and cook for 20 minutes, stirring.

5. Step 5:

   

   Add vegetable oil, salt and sugar to the boiling mass, mix.

7. Step 6:

   

   Cook for another 10 minutes, stirring constantly so that it does not burn.

8. Step 7:

   

   Chop the dill. Grate the garlic or pass it through a garlic press.

9. Step 8:

   

   Add the dill and garlic to the boiling mass and cook for another 15 minutes, stirring.

10. Step 9:

    

    Sterilize the jars and lids. Fill the hot jars with adjika and immediately roll up. Turn the jars upside down, wrap with a blanket and leave to cool for a couple of days. Then put it away for storage in the cellar or closet. I got 7 0.5-liter cans.