Pepper and tomato adjika

Pepper and tomato adjika is not spicy adjika, but spicy-piquant with a garlic aroma. Maybe she is a little more tender than standard adjika, but this only gives her an advantage. I tried this adjika recipe with peppers and tomatoes in a restaurant where they make winter preparations to order. I barely recognized the recipe, but I was ready to do anything to get it, so I liked it!

Ingredients:

• Red bell pepper - 3 kilograms;
• tomatoes - 3 kilograms;
• garlic - 4 heads;
• salt - 3 tablespoons;
• sugar - 2 tablespoons;
• citric acid - 0.5 teaspoon;
• pepper black peas - 5-6 pieces.

Step-by-step recipe for adjika pepper and tomato

1. Wash and dry pepper without seeds and stalks and tomatoes, cut into 4 parts.
2. Peel, wash and chop the garlic.
3. Pepper with tomatoes, pass through a meat grinder and mix.
4. Transfer the pepper and tomatoes into an enamel pan, heat to a boil, add salt, sugar, citric acid, black peppercorns and cook for 10 minutes.
5. At the end of cooking, add garlic.
6. Put adjika in sterilized jars and roll up.

Adjika from tomato and pepper for the winter is served with meat, poultry and smoked meats. I even serve it as a side dish on the table for the first and second courses.

Delicious to you preparations and bon appetit!