Tomato and pepper adjika for winter
Adjika recipes exist visibly-invisibly. Surely, every housewife has her own, perfect one. I propose to replenish your culinary piggy bank with a successful recipe for adjika from tomatoes and bell peppers. Take it into service, because there are not many adjiki.
Ingredients
- Tomatoes - 1 kg
- Onion - 2 pcs.
- Bell pepper - 3 pcs.
- Carrots - 2 pcs.
- Chili pepper - 1 pcs.
- Garlic - 1 head
- Vegetable oil (refined) – 100 ml
- Vinegar (9%) – 2 tsp.
- Sugar - 40 g
- Salt - 25 g
Step-by-step cooking recipe
Wash the tomatoes and cut into slices.
Peel onions, carrots and bell peppers and cut them arbitrarily.
Peel and chop garlic and hot pepper.
Pass all the prepared vegetables through a meat grinder.
Place the vegetable mixture in a cooking pot, bring to a boil and cook over low heat, stirring, for 30 minutes.
Add salt, sugar, vegetable oil and vinegar. Mix well and boil for another 3-5 minutes.
Pour the boiling adjika into small sterile jars, seal tightly and cool upside down. Store the cooled workpiece in a darkened place at room temperature.
