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Raw adjika with apples recipe

1474

Kitchen Caucasian

Calorie content 27 kcal

Portions 3 l.

Cooking time 60 minutes

Proteins * 0.6 g

Fats * 1.3 gr.

Carbohydrates* 4.8 gr.

Content

Raw adjika with sweet and sour apples has a lot of vitamins, since it does not undergo heat treatment. However, in order to slow down and even stop the fermentation processes, as well as prevent spoilage of the final product, aspirin is added to adjika.

Ingredients

Cooking process

Wash the bell peppers thoroughly.

Cut out the seed boxes, remove the white partitions, cut the peppers into long pieces.

Wash hot peppers as well.

Chop, scrubbing the middle with seeds.

Weigh out the required amount of garlic.

Peel the garlic and rinse lightly.

Apples are best taken of late sweet and sour varieties, hard. It is advisable to use Antonovka. Wash the apples well.

Cut the apples into quarters and remove the seeds and cores.

Sort the tomatoes, remove the green tails and wash, let dry.

Cut the tomatoes in half.

Prepare a meat grinder.

Take out 12 aspirin tablets.

It takes so much aspirin because we have a lot of stock.

Grind the tablets into powder, you can put them between two newspapers and roll them with a rolling pin.

Pass the vegetables with apples through a meat grinder, pour the resulting puree into a deep enamel basin. You need to pay special attention to this, because aluminum cookware will immediately begin to oxidize and release harmful substances.