Composition / ingredients
Cooking method
1. Wash the tomatoes (choose soft homemade fruits - the taste of the finished dish will depend on it), cut into pieces.
2. Wash the Bulgarian pepper, remove the stalks and seeds, cut into a couple of pieces.
3. Rinse the apples, cut into 4 slices, remove the seed pods.
4. Peel the garlic, remove the stalk from the hot pepper (I take the pepper straight with the seeds - for more sharpness).
5. Pass all the prepared and chopped ingredients through a meat grinder (use a grate with small holes).
6. Pour sugar and salt into the resulting mass, send it to the fire and cook for half an hour (after boiling) over medium heat. During cooking, foam will form, which must be removed with a skimmer.
7. 5 minutes before the end, pour in the vinegar, mix.
8. Spread the adjika on dry clean jars and roll up the lids. Wrap the blanks with a terry towel and leave to cool completely. Only then can the jars with adjika be moved to the pantry, basement or cellar.
Have a cozy winter and delicious adjika!
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
- 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
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
