Adjika with Apples and Carrots

1. 1 Tomatoes≈ $4.67 per kg 300 g
2. 2 Apples≈ $3.50 per kg 100 g
3. 3 Carrots≈ $1.50 per kg 80 g
4. 4 Bell peppers≈ $6.00 per kg 100 g
5. 5 Garlic≈ $10.00 per kg 12 g
6. 6 Fresh chilipack 100 g ≈ $1.00 8 g
7. 7 Sunflower oilpack 900 ml ≈ $3.50 30 ml
8. 8 Sugar 15 g
9. 9 Salt 7 g
10. 10 Vinegar 9% 15 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Core the apples², and peel the carrots³ and peppers. Blend the tomatoes¹, apples, carrots, and both peppers into a puree.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Bring the puree to a boil, then add the oil, sugar, and salt. Simmer over low heat for 50 minutes, stirring often, until the mixture thickens.

4. Press the garlic⁵, add it to the adjika with the vinegar, and heat for 5 minutes.

5. Spoon the hot adjika into the jar up to the rim, cover with the lid, and sterilize in a pot of hot water for 10 minutes from the moment it comes to a boil.

6. Seal, turn upside down, and wrap until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 3 weeks.