Adjika with Carrots for Winter
Description
Homemade winter preserve. I really liked this recipe for carrot adjika for winter, because I am not especially fond of bell pepper—it seems pointless in adjika, since when you grind it down there is almost nothing left! Carrots, as you might say, add thickness and also more of the finished adjika. So you get a larger batch, and it is not as expensive as the traditional version. So I will tell you how to make carrot adjika for winter. Give it a try. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Grind the tomatoes, carrots, and peppers through a meat grinder or in a blender. Place on the stove and cook over low heat for half an hour.
- 2
Step 2
Now add sugar, salt, minced garlic, vegetable oil, and vinegar. Mix, then bring to a boil again.
- 3
Step 3
As soon as it comes to a boil, transfer the mixture into prepared sterile jars and seal for winter storage. Keep upside down in a warm place until cooled, then store in the refrigerator or cellar.
- 4
Step 4
I wish you good luck!