Adjika with garlic bitter pepper from prunes for winter

Prepare the ingredients, for which the first thing is to wash the prunes, remove the twigs, wipe the fruits with paper towels and then cut each plum in half. We remove the bones. After the prunes are prepared, wash the Bulgarian and bitter capsicum, cut the peppers in half, cut out the stems, remove the seeds, rinse the pepper halves and dry with paper towels. Each half of the pepper is cut arbitrarily into several parts.

Wash the bunches of greens and lay them out to dry on a clean towel. From above, the greens are gently soaked with paper towels, which absorb excess moisture well.

Peel the garlic, then rinse the cloves and wipe dry. Scroll the garlic through a meat grinder and put the bowl with it aside for now. In a separate bowl, we scroll prunes and both types of pepper - Bulgarian and spicy. Next, we pass the prepared greens through a meat grinder. We transfer the mass from the vessel to a large enameled saucepan and put it on medium heat, bring it to a boil. While the mass is boiling, put sugar, salt, tomato paste and all spices in it, constantly mix the mass.

As soon as the future adjika boils, reduce the heat to the lowest and cook the sauce for 20 minutes. In the process, we often interfere with adjika. When this time has passed, put the chopped garlic in a saucepan. Cook everything together while stirring for another 5 minutes. After we lay out the adjika in pre-prepared sterile jars, roll up with sterile lids. It is best to prepare small jars, and you can sterilize them in the oven or microwave.

Turn the cans of adjika upside down for a day, cover with a blanket.

Everything is ready!