Composition / ingredients
Cooking method
1. Wash the tomatoes, cut into quarters, leave for 15-20 minutes to let the tomatoes juice.
2. Peel the garlic from the husk, peel the bitter capsicum from the seeds (be sure to wear gloves!) and pass it through a meat grinder along with tomatoes (do not add the juice released from the tomatoes to the adjika - so the workpiece will be thicker in consistency and will not peel off).
3. Add salt and sugar to the resulting mass, and also pour vinegar, mix.
4. Leave the adjika for 4 hours so that the sugar and salt crystals completely dissolve, mix a couple of times in the process.
5. After the specified time, spread the light on sterile jars and screw with sterile lids. Store the blanks in the refrigerator.
Warmth and comfort to you, and also a delicious "Light" on the table)
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 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
