Ajika – vegetable paste recipe

Combine

20 servings 5 kg of tomatoes 1 kg of onions 1 kg of Slovak paprika 1 kg of apples 1 kg of carrots 300 g of garlic 2 handfuls of parsley or celery sprigs Chilli to taste 250 ml of oil 250 ml of vinegar 300 g of caster sugar 3 tablespoons of salt to taste, approximately

Recipe preparation

1 Grind the washed and cleaned Vegetable Recipes with the peeled apples, stems and green flowers removed, in a meat mincer and cook in a large saucepan under a lid for about 1 hour from the boiling point, together with the salt, vinegar, oil and sugar, stirring occasionally from the bottom of the pot. The seasoning may vary depending on the type of apples and tomatoes used and their flavour. If the tomatoes are too watery, you can allow the liquid to evaporate by cooking without the lid on. 2 Fill clean dry jars with the hot vegetable mixture, close tightly, turn upside down and leave for about 5 minutes. 3 The vegetable mixture can be served with grilled or roasted meat, placed under the meat during cooking and used to season meat mixes.