Adjika with Apples and Carrots

1. 1 Tomatoes≈ $4.67 每千克 300 克
2. 2 Apples≈ $3.50 每千克 100 克
3. 3 Carrots≈ $1.50 每千克 80 克
4. 4 Bell peppers≈ $6.00 每千克 100 克
5. 5 Garlic≈ $10.00 每千克 12 克
6. 6 Fresh chili包装 100 克 约等于 $1.00 8 克
7. 7 Sunflower oil包装 900 毫升 约等于 $3.50 30 毫升
8. 8 Sugar 15 克
9. 9 Salt 7 克
10. 10 Vinegar 9% 15 毫升

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.