Composition / ingredients
Cooking method
1. Bulgarian pepper is washed, cleaned from seed pods, cut into a couple of strips.
2. I also wash the hot capsicum, cut off the stems (it is better not to remove the seeds, they will add additional sharpness to the adjika).
3. Tomatoes are washed, cut off the attachment point of the peduncle, cut in half (into 3-4 parts if the vegetable is large).
4. Garlic is cleaned, minced together with tomatoes, bell pepper and hot capsicum.
5. Pour salt and sugar into the resulting mass, pour apple cider vinegar, mix.
6. We sterilize the cans in any usual way and put the adjika in them, twist them with sterile lids (they can simply be doused with steep boiling water).
We store the blanks in the refrigerator.
Have a delicious adjika and good health!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
