Cooked Tomato and Pepper Adjika

1. 1 Tomatoes≈ $4.67 por kg 420 g
2. 2 Bell peppers≈ $6.00 por kg 130 g
3. 3 Fresh chilipacote 100 g ≈ $1.00 15 g
4. 4 Garlic≈ $10.00 por kg 15 g
5. 5 Sunflower oil 20 ml
6. 6 Sugar 10 g
7. 7 Salt 7 g
8. 8 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. Puree the tomatoes¹, seeded sweet peppers, and seeded hot pepper in a blender. Press the garlic⁴ through a garlic press.

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 in a heavy-bottomed pot, then add the oil, sugar, and salt. Simmer over low heat for 60 minutes, stirring often, until the mixture thickens by about half.

4. Add the garlic⁴ and vinegar, then 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.

Resumo

• Marcado como P.P.: o planejador o escolhe com mais frequência para os objetivos “perder peso” e “comer bem”