Tomato adjika in a slow cooker for winter

For those housewives whose love for the slow cooker has subsided, there is an excellent recipe. And not only for them. This is a fragrant, spicy adjika! In a slow cooker, it turns out simply delicious!Having prepared this dish, the slow cooker will again become your favorite assistant in the kitchen!

1. Tomatoes are washed under running water, cut out the attachment point of the peduncle. Then cut the tomatoes into quarters.

2. Cut the pepper in half, extract the seeds, remove the peduncle. Thoroughly wash the pepper under running water. We also cut it into strips.

3. Chop tomatoes and peppers with a meat grinder. We shift the mass into the bowl of the slow cooker.

4. Place the bowl in the slow cooker, turn on the "Baking" mode. We cook the first 10-15 minutes under a closed lid. Then open the lid and cook for 45 minutes already with the lid open. The total cooking time is only one hour!

5. We sterilize the cans over steam or in any other convenient way. Garlic is peeled from the husk. Chilli pepper and garlic are crushed using a meat grinder or blender.

6. 30 minutes after the start of the program, add garlic and chili to the adjika. It is very convenient to work with a slow cooker, it does not let you forget about time, everything is fixed on the scoreboard.

7. Pour sugar and salt into a saucepan, pour vinegar and sunflower oil, mix. After 15 minutes after adding garlic, pour the mixture into the adjika. We continue to cook for the last 15 minutes.

8. We lay out the adjika in pre-prepared jars. We roll it up hermetically. We turn the blanks upside down, wrap them in a blanket. We leave it for a day.

Have a nice tasting!