Adjika from green tomatoes

Adjika was brought to Russia by officers of the tsarist army, who tried it during the wars in the Caucasus in the 18th-19th centuries. Real Caucasian adjika does not use onions, apples, tomatoes or carrots - such recipes spread to the CIS countries much later. This recipe describes how to prepare adjika from green tomatoes for the winter. To eat green tomatoes, they must first be heat-treated or soaked.

1. Calories
   59,97 kcal
2. Protein
   1,23 gram
3. Fat
   3,39 gram
4. Carbohydrates
   6,77 gram
5. ~ Time
   13 Min
6. Pepper
7. Complexity

Products per 48 serving:

1. Green tomatoes
   2 kg = 2000 g
2. Hot green pepper
   2 pcs. = 40 g
3. Parsley

   ---

   
   50 g
4. Black pepper ground

   ---

   
   2 tsp. = 10 g
5. Red burning pepper

   ---

   
   1.5 tsp. = 7.5 g
6. Hop-sunels

   ---

   
   0.5 tbsp. l. = 5 g
7. Salt

   ---

   
   1 tbsp. l. = 25 g
8. Sugar

   ---

   
   70 g
9. Apple cider vinegar 6%
   3 tbsp. l. = 45 g
10. Sunflower oil refined

    ---

    
    75 ml = 75 g
11. Cinza

    ---

    
    40 g
12. Dried rosemary

    ---

    
    6 branches = 18 g

Steps:

1. 
   Wash the peppers and tomatoes. Remove the seeds from the peppers and remove the stem from the tomatoes. Measure all dry ingredients and pour into small containers. Sort the parsley and rinse, then dry. For serving, sort out the cilantro, wash it and divide it into small sprigs. Prepare and sterilize canning jars and lids.
2. 
   Chop the tomatoes and peppers. Cut the tomatoes into quarters. Cut the peppers into slices. Grind tomatoes, peppers and parsley in a blender.
3. 
   Stew the vegetable mixture. Place the vegetable mixture in a frying pan or saucepan, pour in sunflower oil and bring to a boil, add black and red pepper, suneli hops, salt, sugar, vinegar, stir and cook for 30 minutes.
4. 
   Transfer the adjika into jars. Place the finished adjika in small sterile jars while hot. Twist and cool for 12 hours. Store at room temperature.
5. 
   Place the adjika in a small sauce boat; place the sauce boat on a dish decorated with sprigs of cilantro and rosemary. Also place a cilantro leaf on top of the adjika.