Adjika from tomatoes with apples

Spicy adjika can add variety to any dish. It goes well with meat and fish, all kinds of side dishes and even black bread. Adjika made from tomatoes with apples has a softer and piquant taste, which reveals itself with each spoon. For this preparation, choose ripe vegetables and hard, sweet and sour apples (Antonovka is good). Add pepper, spices and garlic as you like - some like it spicier, others prefer a sweeter taste.

1. Calories
   32,59 kcal
2. Protein
   1,18 gram
3. Fat
   0,21 gram
4. Carbohydrates
   6,64 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Tomato

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   350 g
2. Apples

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   120 g
3. Carrot

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   1 piece = 100 g
4. Onions

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   1 piece = 80 g
5. Garlic

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   2 cloves = 10 g
6. Chile pepper

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   1 piece = 15 g
7. Salt

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   1 tsp. = 7 g
8. Spices

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   0.5 tsp. = 4 g

Steps:

1. 
   Rinse the vegetables under running water. Peel the carrots and garlic cloves. Sterilize the jars and their lids - in the oven or over steam.
2. 
   Prepare vegetables for chopping in a meat grinder. Cut the tomatoes and apples into quarters, remove the seeds from the latter. Cut the carrots as desired.
3. 
   Finely chop the red pepper separately - it is better to add it to the adjika gradually so as not to overdo it with the spiciness. You can also chop the onion by hand, but it will be more convenient to divide it into pieces and then pass it through a meat grinder.
4. 
   Pass all the vegetables through a meat grinder in any order: tomatoes, carrots, apples, garlic, onions.
5. 
   Place the chopped vegetables in a saucepan, pour in oil and put on fire. Bring to a boil and cook for 40 minutes.
6. 
   Without removing from heat, gradually add hot peppers, stir and taste until you achieve the optimal level of spiciness. After this, add salt, add sugar and add spices. Stir again and keep on fire for another 5-7 minutes.
7. 
   Place the adjika into jars, screw the lids on tightly and let cool. It is better to store the workpiece in the refrigerator or cold cellar.
8. 
   Before serving, transfer adjika to a small open container and garnish with a sprig of herbs, lettuce or apple slices.