Composition / ingredients
Cooking method
1. Tomatoes are washed, cut into slices.
2. Peel the pepper from the seeds, remove the stalks, wash, cut into strips.
3. Peel the carrots, wash them, cut them into cubes of arbitrary shape.
4. Peel the onion, cut into a couple of pieces.
5. We clean the hot capsicum from the seed pods (we work with gloves so as not to burn our hands!), cut arbitrarily.
6. Garlic is cleaned and passed along with all the ingredients through a meat grinder.
7. We put the fragrant mass in a thick-walled saucepan and cook for half an hour, after which we pour sugar, salt, pour vegetable oil and vinegar and continue to cook for two hours.
8. The finished adjika is laid out in dry sterilized jars and screwed with lids. We wrap the blanks with a warm blanket and leave them to cool completely.
9. After about 24 hours, the adjika can be moved to the cellar for storage.
Vitamin preparation is waiting in the wings)
Use for health!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
