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➠ Adjika from green tomatoes with garlic classic

Adjika from green tomatoes with garlic classic

1119

Kitchen Caucasian

Calorie content 67.3 kcal

Portions 1 l.

Cooking time 40 minutes

Proteins * 0.5 gr.

Fats * 0.2 g

Carbohydrates* 16.1 gr.

Adjika from green tomatoes with garlic classic

Content

Adjika perfectly complements meat, poultry and potato dishes. In this recipe, we “balance” the flavor of this hot sauce with plums and apples to add a touch of sweetness and soften the chilli spiciness and garlic intensity. By the way, the amount of this hot pepper can be adjusted according to your own taste, because not everyone likes the hot spiciness. After preparing adjika, we offer two options for its storage processing. All the details are in the recipe below.

Ingredients

Green tomatoes 500 gr. Plum blue 4 things. Chilli 1 - 2 pcs. Granulated sugar 1 tbsp Salt 1 tsp Apples 1 PC. Bell pepper 1 PC. Garlic 6 - 7 teeth.

Cooking process

Rinse and dry green tomatoes, peppers and apples. Cut the tomatoes into segments, cut out the trace from the stalk. Cut the apples into four parts, remove the seed box. Free the pepper from the stalk and seeds, cut the pulp into pieces.

Peel the washed plums. Peel the garlic. Finely chop the chili pepper.

Grind all the above prepared components. To do this, you can use a meat grinder or blender. Pour salt and granulated sugar into the resulting mass. Stir the mixture thoroughly and let it stand for ten to fifteen minutes so that the salt and sugar crystals are completely dissolved.

Adjika is ready. If you do not plan to store the sauce for a long time, then it is enough to pour the adjika into a clean dry jar and close it tightly with a lid. When raw, it keeps well in the refrigerator for ten days. If the shelf life is planned to be longer, then heat treatment is needed. Bring adjika to a boil and boil it at low temperature for twenty minutes. After that, we pack the sauce into a sterilized jar and close it with a dry sterile lid. In this form, adjika can be stocked up for the winter.

Bon Appetit!