Tomato pepper apple adjika for winter

Step-by-step cooking

1. Step 1:

   

   To prepare adjika from apples and pepper, take hot fresh pepper, apples, garlic, sunflower oil, salt and sugar.

2. Step 2:

   

   It is better to take sour apples or with a pronounced sour taste, but this is not so significant, because as a result we still add sugar - if the apples are sweet, then you just need less sugar. Peel the apples from the skin and core with seeds, cut into arbitrary pieces.

3. Step 3:

   

   Scald tomatoes with boiling water, cut crosswise in the center, hold them in boiling water for a while and remove the dense skin - this is done very easily and quickly, after such a "bath" the skin peels off by itself. Cut the peeled tomatoes into pieces.

4. Step 4:

   

   Put the apples and tomatoes in a saucepan or a suitable saucepan and boil until soft for 10 minutes.

6. Step 5:

   

   Prepare salt, peeled garlic cloves for dressing - it is better to take young garlic, it is much easier to peel it from scales. Peel the hot pepper from the seeds and also cut into pieces. Take table salt, preferably with a good degree of purification.

7. Step 6:

   

   It is not recommended to take coarse-crystalline salt in this case - its degree of purification is lower, and the crystals may contain additional minerals that will end up in the mass of adjika (if we make preparations for pickles and marinades with such salt, then these sediments simply remain at the bottom in the brine. The boiled mass has become soft and pliable during this time.

8. Step 7:

   

   Puree the hot tomato-apple mass with an immersion blender.

9. Step 8:

   

   Add sunflower oil, sugar, garlic and hot pepper, adjust the salt to your taste. Boil everything together a little until the pepper and garlic soften, and then punch again with a blender until smooth. Boil more and pour the adjika into sterile storage jars, twist with sterile lids and put it under the fur coat until it cools completely. You can serve immediately.