Composition / ingredients
Cooking method
1. For adjika, we prepare vegetables: we cut off the peduncle from the Bulgarian pepper and peel it from the seeds. We choose apples of sweet and sour varieties. We put on gloves, cut the chili pepper in half and clean the seeds with a knife.
The rest of the vegetables are cleaned and cut into arbitrary pieces.
2. Grind all the ingredients with a meat grinder.
3. We put the twisted vegetables in a saucepan and put them to cook, mix periodically with a spatula, cook for 40 minutes. At the end of cooking, add all the remaining products, mix and cook for another 10 minutes.
4. We lay out the finished hot adjika on sterilized jars and close the lids. We turn it over and cover it with a warm blanket, leave our blank until it cools down, and then put it away for storage in a dark, cool place.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 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
- Salt - 0 kcal/100g
- Horseradish Root - 59 kcal/100g
- Chili pepper - 40 kcal/100g
