In August, you start to feel the urge for canned vegetables and sauces, so as soon as a small harvest appears in the garden, we always make a quick adjika. These are the tomatoes and peppers we grow (the ones that are already ripe):
I picked a bit and decided to make some quick adjika. This year, the tomatoes are slightly browned on the bottom due to the scorching sun, and there are some spots on the surface:
But it's not a problem, because I cut out all the unusable parts:
Naturally, first I soaked the vegetables for 15 minutes:
After this, I laid the washed specimens on a clean towel:
Peeled the garlic:
I did the same with tomatoes and peppers:
I never throw away the parts of the bell pepper that are located near the stem—they also go into the sauce:
I got out my favorite electric meat grinder:
I chopped all the vegetables with a knife:
I twisted them one by one:
I put it in a cauldron (I use an Uzbek one for this – nothing ever burns, it boils quickly, which allows you to save gas in the cylinders):
Since I had a lot of it, I decided to save the jar for use and preserve the rest, so I sterilized the jars and lids:
Put it on the fire:
Added salt and sugar to taste:
I boiled it and poured it into jars. I use a measuring cup like this one for this – it's easy to pour into jars and can withstand boiling temperatures:
I rolled it up and turned it over, covering it with a blanket:
This is how beautiful, and most importantly, delicious, adjika turned out:
All this took no more than half an hour.