Adjika with Apples and Carrots

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

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.