Plum Adjika with Tomatoes
A bright, aromatic, and irresistible plum sauce to put up for winter! I try to make a big batch of this adjika every year. My husband loves it and puts it on just about everything. Adjust the pepper and spices to taste — dial them up for a fierier sauce, or keep things mellow for a milder one.
juks
Recipe author
Plum Adjika with Tomatoes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
1 g
Fats 0 %
0 g
Carbohydrates 86 %
6 g
30 kcal
GI:
100
/
0
/
0
- Start by peeling the tomatoes. Drop them into boiling water, then lift them out with a slotted spoon and plunge them into cold water — the skins will slip right off, giving you a much smoother sauce. 2. Pit the plums. Peel the onion and run it through a meat grinder along with the tomatoes and plums. 3. Transfer the mixture to a pot and simmer for 30 minutes, skimming off any foam as it forms. Stir in the salt and spices; if the sauce tastes too sharp, add a little sugar. Simmer for another 15–20 minutes. 4. Ladle into sterilized jars and seal with the lids. Once cooled, move them to a cool spot for storage.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Plum - 42 kcal/100g
- Frozen plum - 52 kcal/100g
- Salt - 0 kcal/100g
- Dry spices - 240 kcal/100g
- Ground red pepper - 318 kcal/100g
Similar recipes
Related and additional categories: