Preparations for the winter are a great help for the family budget. In the winter, in the period of expensive vegetables and fruit, it is so pleasant to open a jar of with own hand made canned food. Among all preparations home-made adjika occupies one of places of honor. Fans of hot spices eat it with various dishes and just smear on bread. Having made adjika once, you will do this preparation annually.
It is required to you
- 5 kg of red tomatoes;
- 2 kg of carrots;
- 1 kg of red paprika;
- 200 g of granulated sugar;
- 25 glasses of salt;
- 1 glass of sunflower oil;
- 2 pods of bitter pepper;
- 1 glass of garlic
- passed via the spadefoot or grated.
Instruction
1. In a large amount of flowing water carefully wash out tomatoes, pepper, carrots. At tomato cut out a fruit stem. Cut pepper in half, remove seeds and a fruit stem, wash out. Peel carrots, wash up.
2. Miss tomatoes, carrots, paprika via the meat grinder.
3. Peel garlic, grate it on a small grater. Remove seeds, wash out and grate bitter pepper on a small grater.
4. With tomatoes, pepper and carrots add salt and sugar to ware. Mix, then add vegetable oil.
5. Put ware with adjika on average fire. As soon as adjika begins to boil, reduce fire and you extinguish about 1 hour.
6. Remove adjika from fire, cool. Add to it garlic and bitter pepper. Carefully mix, spread out in the sterilized banks, close covers. It is possible to use metal and polyethylene covers. Bon appetit!