Composition / ingredients
Cooking method
1. We wash the pepper, remove the seeds and stalks (if you want a sharper adjika, you can leave the chili pepper seeds), cut into a couple of parts.
2. Peel the garlic.
3. Wash the zucchini, peel the seeds and peel (it is worth noting that the weight of 1 kg is indicated without taking into account the seeds and peel), cut into arbitrary pieces.
4. Apples are also rinsed, peeled, removed seed pods, cut into quarters.
5. All the prepared ingredients are crushed using a meat grinder, using a fine strainer, and put in a saucepan.
6. Pour vegetable oil into the adjika, pour salt and sugar, mix.
7. We send the pan to medium heat, cook for 40 minutes after boiling, then pour in the vinegar and cook for an additional 10 minutes.
8. We put the boiling adjika into dry sterile jars and screw them with sterile lids. We insulate the jars with a fleece blanket (or something else, but warm) and leave it to cool completely. It will take about 24 hours.
We transfer the blanks to a dark and cool place for storage (cellar or basement).
Adjika turned out to be great! Moderately spicy, juicy, not liquid - what you need for meat!
Bon appetit!
Caloric content of the products possible in the dish
- Zucchini - 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
- 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
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
