Composition / ingredients
Cooking method
1. Tomatoes are washed, we make a cross-shaped incision on top of the skin, pour boiling water over them. Then we transfer the tomatoes to a container with cold water and peel the skin.
2. Wash the apples, peel the skin, cut out the middle, cut into slices.
3. Bulgarian pepper is cleaned from seeds and partitions, washed, cut arbitrarily.
4. Garlic is also peeled from the husk.
5. Chop the prepared tomatoes, apples, bell peppers, garlic, and hot peppers with a blender (hot peppers can be crushed with seeds for extra sharpness).
6. Pour sunflower oil into a thick-walled saucepan, pour out the vegetable gruel, and send it to the fire. Pour sugar and salt, mix, cook over medium heat for half an hour.
7. The finished adjika is laid out in dry sterile jars, twisted with tin lids, turned upside down, wrapped in a warm blanket and left to cool completely.
We store adjika in the cellar or in the pantry.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
