Fragrant adjika with apples

Adjika, which has long been considered a national seasoning, has now become increasingly popular among connoisseurs of different cuisines. Connoisseurs of fragrant adjika season any food with it: various dishes of national cuisine, meat and fish dishes, soups and pilaf, or simply eat it spread on bread. There are many recipes for cooking adjika, one of the types we offer to cook according to our recipe. Ripe medium tomatoes, sweet peppers, sour apples need to be washed, peeled, and all unused contents removed: seeds and stalks. Pass the finished products through a meat grinder. Add the same bitter pepper already with seeds and scroll. The resulting mass should be mixed, add salt, sugar, pour vegetable oil, table vinegar there and put it to boil on fire for ½ hour.
And at this time, we pass garlic through a meat grinder and add this mass 5 minutes before the end of cooking the fragrant adjika, boil it and turn it off. The finished seasoning is poured into sterilized jars and screwed with a metal lid.
Fragrant adjika will be stored throughout the season and give a zest to any food. Bon appetit!