Correctly made adjika not only helps to diversify taste practically of any dish, but also has antiviral properties, contains the substances improving appetite and processes of digestion.
It is required to you
- tomatoes - 2.5 kg;
- carrots - 500 grams;
- onions - 500 grams;
- paprika - 500 grams;
- apples - 500 grams;
- bitter pepper-2 pods;
- garlic - 150 grams;
- vegetable oil - 250 ml;
- table vinegar – 100 ml;
- sugar – 100 grams;
- salt – 50 grams.
Instruction
1. Previously prepare all vegetables. Carefully wash tomatoes under flowing water. Clean carrots, onions and garlic and wash. Wash up pepper, remove fruit stems and seeds. Wash apples, remove a core and peel them.
2. Take a 5 liter pan, pour into it 2 liters of water. Bring liquid to the boil and disconnect. In the begun to boil water accurately lower the tomatoes which are carefully washed up before it. Close a cover and leave for 2-3 minutes. Drain water, peel tomatoes from a thin skin and destem. Miss the tomatoes prepared thus via the meat grinder.
3. Cut for your convenience and miss carrots via the meat grinder.
4. Cut on four parts and scroll paprika and pods of bitter pepper on the meat grinder.
5. Lower the peeled onions for 2 minutes in cold water. Cut it on four parts and miss via the meat grinder.
6. Scroll previously prepared apples on the meat grinder.
7. Place all processed vegetables in a 5 liter pan. Carefully stir and put on slow fire. Bring mix to the boil, periodically stirring slowly. Add salt, sugar and vegetable oil. Well mix and you cook 30 minutes.
8. While adjika cooks, sterilize banks and crush garlic.
9. Add garlic and vinegar and you cook 10 more minutes.
10. Spread out ready adjika on the prepared jars and roll up.