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➠ Salads for the winter
➠ Tomato, pepper and carrot salad
➠ Adjika from soft tomatoes

Adjika from soft tomatoes

1140

Kitchen Caucasian

Calorie content 24.6 kcal

Portions 1.5 l.

Cooking time 120 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 8.1 gr.

Content

You can make juice or ketchup from soft overripe tomatoes, but you can make them and adjika. By adding apple, onion and carrots to soft tomatoes, you get adzhika with an amazing taste. The pungency can be changed by the amount of hot pepper. Try it!

Ingredients

Fresh tomatoes (soft) 1 kg Bell pepper 1 kg Apples 1 PC. Onion 1 PC. Chilli 3 pcs. Garlic 1 PC. Carrot 2 pcs. Salt taste

Cooking process

Peel the peppers, onions and garlic. Then wash all the vegetables well and wipe dry with a towel. Then cut the vegetables into pieces and twist them one by one in a meat grinder with a fine grid.

Transfer the chopped vegetables to a stewing pot or deep skillet. It is better to stew adjika in a frying pan, since its area is large and the liquid will evaporate better than from the pan. Add salt to the vegetables to your liking, and mix everything well.

Simmer adjika from soft tomatoes over low heat, without covering the pan with a lid. Extinguishing time - up to 1 hour. During this time, the liquid should partially evaporate and the adjika should become thick.