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➠ Adjika with apples without vinegar

Adjika with apples without vinegar

966

Kitchen Caucasian

Calorie content 25.6 kcal

Portions 4.5 l.

Cooking time 230 minutes

Proteins * 0.6 g

Fats * 2.7 gr.

Carbohydrates* 3.7 gr.

Content

Homemade adjika is an abundance of flavors and aromas of vegetables that fit in one jar. Today we will prepare spicy homemade adjika with the addition of apples, which successfully complement vegetables and replace with their natural taste such a preservative as vinegar, without interrupting the taste and aroma of vegetables.

Ingredients

Fresh tomatoes 5 Kg Carrot 1 kg Bell pepper 1 kg Apples 1 kg Chilli 5 pieces. Garlic 250 g Vegetable oil 500 ml Salt 3 tbsp

Cooking process

We wash the tomatoes under running water and put them on a kitchen towel so that they dry out a little. Then we cut the tomatoes in half, remove the stalk and grind them in a blender or pass them through a meat grinder.

We wash the pepper, cut it in half lengthwise or into quarters, remove the stalk and seeds. We also pass the pepper through a meat grinder.

We clean the carrots, rinse and grind them in a blender.

For adjika, it is best to choose a sour apple variety. Rinse the apples, cut them into quarters and remove the cores. If the apples have a hard skin, you can peel them off.

We wash hot peppers. It is best to wear gloves before you start working with it. Cut the pepper in half lengthwise, remove the stalk and seeds. We pass it through a meat grinder.

Combine all chopped vegetables in a large enamel bowl, mix well and put on medium heat. Bring the contents to a boil, remove the resulting foam and cook for 2.5 hours, remembering to stir occasionally.

We clean the garlic, rinse it and pass it through a press or grind it in a blender.

Add chopped garlic and salt to adjika, mix well and continue cooking.

Then add vegetable oil to the adjika, mix, cook for another 10 minutes and remove the adjika from the heat.

We lay out the hot adjika in sterilized jars, tighten with boiled lids and leave at room temperature until it cools completely. Then we store it in a dark, cool place, where it can be stored until spring.