Apple and tomato ajika for winter
Description
Perfectly complements meat, poultry, and side dishes. Ajika can be prepared in two ways – raw (with the addition of vinegar) and cooked, which is made without vinegar but undergoes heat treatment, allowing it to be stored for a very long time. An important nuance – when preparing cooked ajika, garlic and hot pepper should be added at the very end, when the other ingredients are already cooked, so they don't lose their properties during heat treatment. My recipe. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I use sweet-sour apples; my favorite variety for this sauce is "Belyy Naliv."
- 2
Step 2
Cut the apples into slices, removing the core, and halve the tomatoes. Remove the seeds from the bell pepper and cut it in half.
- 3
Step 3
Pass all the prepared vegetables through a meat grinder.
- 4
Step 4
Add salt, sugar, and sunflower oil, transfer the mixture to a saucepan, and simmer over low heat for 30–40 minutes.
- 5
Step 5
Remove the sauce from the heat, press the garlic and hot pepper into it using a press. Mix well.
- 6
Step 6
The sauce is ready. It can already be served with meat and fish dishes. Or you can preserve it for winter. Simply place the adjika into clean sterilized jars and seal with sterilized lids. Adjika can be stored in a cellar or pantry throughout the winter.