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➠ Salads for the winter
➠ Tomato, pepper and carrot salad
➠ Adjika with carrots and bell pepper

Adjika with carrots and bell pepper

958

Kitchen Caucasian

Calorie content 53.1 kcal

Portions 1.5 l.

Cooking time 60 minutes

Proteins * 0.7 g

Fats * 3 gr.

Carbohydrates* 2.8 gr.

Content

Adjika, cooked at home, turns out to be especially tasty and appetizing. Natural tomato paste, and juicy pieces of peppers just melt in your mouth. It will be an excellent dressing for a variety of dishes.

Ingredients

Cooking process

We wash all the vegetables and remove the petioles. Cut the peppers into halves, clean the seeds and cut the peppers into small cubes.

Peel the onions and carrots. Rub the carrots on a coarse grater, and cut the pepper in half rings.

Grind the tomatoes in a blender or roll them through a meat grinder, as you prefer.

Mix onions, carrots and sauté them over medium heat until soft. Then add pepper to them and fry for another 10 minutes.

Add the tomato mass, garlic chopped through a press, salt, sugar and pepper. Cover and simmer for 25 minutes. Pour vinegar and keep on fire for another 5 minutes.