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Adjika tomatoes, pepper, apples

Adjika with Tomatoes, Peppers, and Apples

A versatile winter adjika made from everyday ingredients. This apple-and-tomato adjika comes together best with peak-season produce — vegetables and apples full of sun and natural flavor. Dial the heat up or down with the amount of hot chili pepper. You can even leave it out entirely and adjust each jar after opening with ground dried pepper, Tabasco, or whatever you like.

MariaS

Recipe author

Composition / ingredients

Servings:

Tomatoes

2.5

Carrots

Apples (a tart variety like Antonovka)

Bell pepper

Hot chili pepper

Garlic

200

Vinegar (9%)

Sugar

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 23 % 3 g

Carbohydrates 69 % 9 g

67 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Gather your ingredients. Wash the tomatoes and apples; peel the carrots, peppers, and garlic.
Step 2:

Core the apples and finely grate them, along with the carrots, into a roomy pot. A food processor makes quick work of grinding such a large batch.
Step 3:

Purée the tomatoes — first removing the stem ends and any bad spots — and add them to the pot.
Step 4:

Purée the bell and hot peppers as well and add them in. Set the pot over the heat, bring to a boil, then cover and simmer over low heat for 1 hour.
Step 5:

Let the adjika cool slightly, then stir in the minced garlic, sugar, salt, vegetable oil, and vinegar. Mix until smooth. Spoon into jars and seal — no water-bath processing needed.