home
➠ Salads for the winter
➠ Tomato, pepper and carrot salad
➠ Adjika with apples and horseradish

Adjika with apples and horseradish

1476

Kitchen Caucasian

Calorie content 50.6 kcal

Portions 2.5 l.

Cooking time 1 d.

Proteins * 0.8 gr.

Fats * 0.1 g

Carbohydrates* 4.6 gr.

Content

If you add horseradish root, apples, hot peppers and garlic to adjika, you get a sweet and sour preparation, while quite spicy. Apples add the unique taste of adjika, and horseradish enhances the hotness of the chili pepper several times.

Ingredients

Cooking process

Wash and peel vegetables. All components are weighed in a cleaned state. Remove seed boxes and septa from sweet peppers.

Pass the tomatoes, bell peppers, carrots and apples (preferably sweet and sour) through a meat grinder, then pour each puree into one common deep saucepan with a thick bottom and walls. Stir and place on low heat. Cook the puree for 1 hour, stirring occasionally and removing the froth.

While the workpiece is being cooked, you need to peel and wash the horseradish root and hot pepper, as well as garlic.

Pass hot peppers, garlic and horseradish through a meat grinder.

After 1 hour after boiling, add garlic with horseradish and hot pepper to the pan to the workpiece and cook for another 10 minutes, stirring occasionally. Then add salt, granulated sugar, pour in vinegar. Bring the mixture to a boil. Pre-sterilize jars and lids for them in the oven or over a kettle, boil the lids for 1 min. and dry.

Pour boiling adjika into prepared jars and roll up or tighten with screw caps as tightly as possible. Turn the jars upside down, cover with a warm cloth and allow to cool completely to room temperature. It is advisable to use jars with a volume of 200-250 ml so that the open adjika does not stagnate in the refrigerator for a long time in winter.

Bon Appetit!