Tomato adjika with garlic, pepper and vinegar
Adjika according to this recipe turns out to be quite burning. If you are not a fan of too hot sauces, reduce the amount of bitter pepper and peel the pods from the seeds. Spicy adjika will complement various dishes well, be it meat, potatoes or other side dishes.
Ingredients
- Tomatoes - 1 kg
- Bell pepper - 300 g
- Onion - 1 pcs.
- Apples (sour varieties) – 1 pcs.
- Garlic - 2 clove
- Hot red pepper - 3 pcs.
- Greenery - 1 bundle
- Vegetable oil - 3 tbsp.l
- Wine vinegar (5%) – 50 ml
- Balsamic vinegar - 1 tsp.
- Sugar - 1 tsp.
- Salt - 1 tsp.
Step-by-step cooking recipe
Peel the onion, pass it through a meat grinder and fry it in preheated vegetable oil until golden brown.
Peel the Bulgarian pepper from the seeds and stalks, cut it arbitrarily. Cut the tomatoes into slices, peel and chop the garlic. Pass the prepared vegetables through a meat grinder, then send them to the onion in a frying pan.
Peel and core the apple, cut into slices, remove the seeds from the hot pepper, pass everything through a meat grinder. The resulting mass is sent to the pan with the rest of the vegetables.
Mix everything well, add salt and sugar and cook over low heat for 20 minutes.
2 minutes before cooking, add chopped herbs and both types of vinegar, mix.
Pour the boiling adjika into pre-sterilized jars, seal tightly and cool at room temperature. Store the cooled workpiece in a cool, dark place.
