Adjika from tomatoes for the winter – a simple and tasty recipe, how to cook step by step

Wash vegetables. Coarsely chop the tomatoes, peel the bell pepper and hot pepper from seeds and partitions, chop randomly, peel and chop the garlic.

Alternately pass through a meat grinder or interrupt the prepared vegetables with a blender.

Place the tomato mass in a saucepan and bring to a boil over medium heat, stirring occasionally. Then reduce the fire and boil the mass for 20 minutes.

Add chopped bell pepper, stir and continue to cook for another 20 minutes.

Add hot pepper and chopped garlic to the boiling vegetable mass, boil for 5 minutes.

Enter vinegar and sugar, salt, boil for 1 minute and remove from heat.

Pour boiling adjika into small sterile jars and roll up. Cool the workpiece at room temperature and store in a cool dark place.