The season is approaching when nature
gives us plenty of natural vegetables and fruits. I think many of
we cook adjika ourselves, in which you can take into account the tastes and preferences of all members
families. You can make it sharper or more tender, aromatic or more piquant.
After all, there are more than enough reasons for its use in the summer. Closer to fall and on
winter period you need to make stocks. Until then, you can
experiment with the ingredients, choose the best recipe, if not already
available in your cooking book.
- A tomato 600 g
- Bulgarian pepper 200 g
- Garlic fifty g
- An Apple 200 g
- Chilli 2 PC. (small)
- Refined sunflower oil 5 tbsp
- Salt 1 tsp
- Freshly ground black pepper 1/3 tsp
- Granulated sugar 2 tbsp
How do we cook adjika from fruits and vegetables with hot pepper? We wash vegetables and fruits. Pour the tomatoes with boiling water and remove the crust. In Bulgarian pepper, remove the seeds with a center. Peel the garlic. Cut the apple and remove the middle and crust.
Grind everything in a meat grinder or blender.
In a stainless pan with a thick bottom, pour refined sunflower oil, spread the crushed products, as well as sugar, black pepper and salt. Mix and set on fire.
Bring the mass to a boil over high heat, then reduce the heat to medium. Stirring from the bottom, cook adjika 25-30 minutes.
While adjika is boiling, we sterilize small jars and lids. When it is ready, pour into cans, holding them from below with a towel. I don’t turn off the fire when unfolding adjika, I just make it minimal. Cover and twist.
Turn the cans upside down to the place where they will be cooled. We cover all the cans with a towel so that the cooling process proceeds evenly. You can just put adjika in a saucepan. Allow to cool and refrigerate. Enjoy your meal!