For lovers of experiments in the kitchen, I offer an unusual, but proven recipe for spicy adjika with apples and carrots. The apple gives the burning aromatic sauce a certain amount of tenderness and sourness. Serve adjika with the first and second courses, meat and poultry.
Ingredients
- Tomatoes - 1 kg
- Apples (sour varieties) – 250 g
- Bell pepper - 500 g
- Carrots - 250 g
- Garlic - 100 g
- Chili pepper - 50 g
- Ground black pepper - to taste
- Vegetable oil - 50 ml
- Salt - 1 tsp.
- Sugar - 1 tsp.
Step-by-step cooking recipe
Wash apples and vegetables, peel and slice randomly.
First pass the prepared tomatoes through the meat grinder, then Bulgarian pepper, chili, carrots, garlic and apples.
Add salt to the mass, add sugar, black pepper and vegetable oil. Stir and bring to a boil over high heat. Then reduce the heat and cook the adjika, stirring occasionally, for 2 hours.
Pour the hot adjika into prepared sterile jars, seal tightly and cool. Store the workpiece in a cool, dark place.
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