Composition / ingredients
Cooking method
First of all, we will wash tomatoes and bell peppers. Peppers are cleaned from seeds, tomatoes are cut arbitrarily. We pass the vegetables through a meat grinder. We put the resulting mass in a saucepan and send it to the fire, cook for 20 minutes.
Meanwhile, chop the pods of red hot pepper, passing them through a meat grinder along with garlic (garlic, of course, is cleaned). We send the garlic-pepper mixture to the adjika, mix, cook for 10 minutes.
Pour sugar and salt into the adjika (the amount can be adjusted to taste), pour vegetable oil and vinegar, cook for 10 minutes.
Rinse the parsley, chop it finely and put it in the adjika, keep it on fire for the final 5 minutes. We lay out the adjika in sterile jars, which we immediately roll up with lids.
This is such a bright snack turned out - in winter it will help to keep warm and will not let you get bored)
Delicious preparations for you!
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
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
