Adjika without vinegar

Step-by-step cooking

1. Step 1:

   

   First of all, it is necessary to sterilize the dishes in which you will close the adjika without vinegar. This must be done carefully. Moreover, let the jars and lids dry.

2. Step 2:

   

   Prepare all the vegetables that will participate in this process. Rinse the sweet pepper and peel it from the stalk and seeds.

3. Step 3:

   

   Let's cut the pepper in a format that is convenient for passing into your grinding device. If you have a meat grinder, you can cut it bigger. I had a blender, so I got these pieces.

4. Step 4:

   

   Peel and wash the garlic.

5. Step 5:

   

   After washing the hot pepper, peel and chop it arbitrarily.

6. Step 6:

   

   And now you can start preparing the tomato. It is necessary to first rinse them with water several times and let them dry or get wet with napkins or a paper towel.

8. Step 7:

   

   Cut tomatoes in the same format as peppers.

9. Step 8:

   

   Let's put some of the products, mixing them in a bowl, into the bowl of a blender. And a miss. And so - until everything changes.

10. Step 9:

    

    I did it twice, so it turned out very nice.

11. Step 10:

    

    Our task is to cook this delicious mass. First bring to a boil, then reduce the heat and cook, stirring thoroughly with a spoon. Five minutes before switching off, add salt to taste. I must say right away that I didn't put a lot of salt, because the adjika will be very sharp, and there's no time for salt! Cook for a quarter of an hour, until thickened.

12. Step 11:

    

    The cans and lids have already dried out. So we'll put the boiling adjika in jars. After screwing them with lids, let them cool down and only then send them to the shelves in a cool place. You can sterilize half-liter cans for 15 minutes and then twist them. Or, in order to spend even less time, you can not cook adjika – tar the vegetables, put the mass into clean jars and, closing them with plastic lids, send them to the refrigerator.