Adjika
Description
A simple preservation recipe. 1. Wash the tomatoes thoroughly. Score the tomato skins (in a cross pattern), pour boiling water over them, peel off the skins, and cut into halves. Wash the apples, peel them, cut into 4 pieces, and remove the cores as needed. Peel the carrots and cut into medium pieces. Wash the sweet peppers, cut into 4 pieces, and remove the cores and seeds. Run the vegetables through a meat grinder or blend them (peppers, apples, carrots, and tomatoes). 2. Pour the resulting paste into a saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 1 hour. Add vegetable oil and continue cooking for another 1 hour. Crush the peeled garlic in advance. Wash the hot chili pepper and cut it in half, removing the stem and seeds. Now you can chop the hot pepper very finely. Add the chili to the saucepan with the adjika and salt. Mix thoroughly. Continue cooking for another half hour. Remove the saucepan from the heat. Pour the adjika into sterilized jars, seal tightly with lids, and let cool. Store in a dark, cool place. The jars keep for up to a year in a cool spot.