Ajika with tomato paste
A source of vitamins and antioxidants, this dish improves digestion and supports immunity thanks to garlic and dill. The balanced flavor with a hint of spiciness makes it an ideal complement to meat and vegetable dishes.
Rinse the bell peppers (5 pcs), remove the seeds, and cut them into small pieces.
Prepare the hot pepper (0.5 pcs) as well, removing the seeds to control the spiciness.
Peel the garlic (75 g) from its skin.
Chop all the prepared ingredients. You can use a blender for this process or pass the vegetables through a meat grinder to achieve a homogeneous mass.
Once all the ingredients are ready, transfer them to a pot. Add vegetable oil (50 g), tomato paste (125 g), salt (20 g), erythritol (25 g), apple cider vinegar (35 g), and fresh herbs (0.5 bunch).
Thoroughly mix all the components and place them over medium heat.
Wait for the mixture to boil. Once it starts boiling, reduce the heat to medium-low and continue to cook, stirring occasionally, for 20 minutes.
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