Adjika with apples, tomatoes, carrots and bell peppers - homemade vegetable sauce, which is suitable for fish, poultry or meat. On the basis of such adjika, you can make a delicious gravy or add it to borsch instead of tomato paste. With apples, the harvesting is thick, never spreads, spreads well on bread.
You can store this seasoning in a city apartment, away from heat sources.
It takes 55 minutes to cook. From the ingredients indicated in the recipe, you will get several cans of 0.45 liters each.
- apple - 600 g,
- carrot - 300 g,
- tomato - - 450 g.,
- Bulgarian pepper - 500 g,
- ground paprika - 3 tsp,
- red pepper - 1 tsp,
- dried parsley - 3 tsp,
- Vinegar 9% - 35 ml.,
- sugar - 30 g,
- salt - 20 g
How to cook adjika with apples, carrots and peppers
Peeled, thoroughly washed apples cut large. If you cook from sour apples, for example, from Antonovka, then you can add more sugar.
My tomatoes, cut the stem, cut large, add to apples.
Paprika pods cut in half. Remove the seeds. Rinse the pepper with water, cut large, add to apples and tomatoes.
Carrots clean vegetable scraper, cut into round slices, send to the rest of the vegetables.
Grind vegetables in a smooth mashed potatoes. You can grind them in a blender, or with the help of a conventional meat grinder with a small nozzle.
We shift the chopped vegetables in a saucepan, pour sweet paprika, ground red pepper, dried parsley. Pour sugar, salt and pour 9% vinegar.
Close the saucepan lid, bring the sauce to a boil. We boil for about 20 minutes in a closed saucepan. Then open and cook another 15 minutes.
Banks wash, rinsed with boiling water. Sterilize the jars over the steam for 5 minutes, throw the lids into the boiling water.
Put the hot mass in dry jars, cover with lids.
Put the jars in a large saucepan on a towel, pour hot water into the saucepan. Sterilize adjika for 14 minutes (0.45 l cans).
Then tightly tighten the cap. When the billet is completely cooled, we store it in a cool place.