Recipe for adjika made from tomatoes and apples. Spicy sauce with a hint of sweetness

For you - adjika with apples. Cooked adjika with apples for the winter according to our recipe it turns out like thick sauce. At your request, at this time adjika recipe You can add a little hot pepper, then it should be added at the same time as the garlic. To chop large volumes of peeled and prepared vegetables, it is convenient to use a food processor; it will quickly cope with all the work.

Recipe for winter adjika with apples

5 from 1 reviews

Adjika with apples for the winter

Time to prepare

Cooking time

1 Hour 29 Min

Total time

1 Hour 29 Min

Type of dish: Preparations

Cuisine: Ukrainian

Ingredients

• For five liters:
• Tomatoes - 2.5 kg,
• sweet pepper (red or red-yellow) - 1 kg,
• carrots - 1 kg,
• any apples - 1 kg,
• table vinegar 9% - 1 tbsp.,
• Vegetable oil 1 tbsp.
• sugar - 1 tbsp.,
• salt - 60 g,
• peeled garlic - 200 g.

Preparation

1. First, wash the tomatoes well, chop them coarsely, removing the stem and grind them into a puree.
2. Then, pour the tomato puree into a large saucepan, add the apples, chopped together with the peel, without the core.
3. Bell pepper rinse, remove seeds and stalks, chop and add to the total mass.
4. Next, wash the carrots, peel them, chop them not very coarsely, but not finely, not into porridge. Add to the pan.
5. From the moment it boils, cook for 1 hour. Then add oil, salt, sugar, vinegar, chopped garlic. Stir until smooth.
6. After this, spread the adjika into sterile jars and close.
7. Sterilize closed jars no need.
8. Store in a pantry.

Adjika is ideal for boiled rice, buckwheat porridge and potatoes in any form.

Very good recipe for you - adjika with apples. According to our recipe, cooked adjika with apples for the winter turns out like a thick sauce. At your request in this recipe adjika, you can add a little hot pepper, then it should be added at the same time as the garlic. To chop large volumes of peeled and prepared vegetables, it is convenient to use a food processor; it will quickly cope with all the work. Recipe for adjika for the winter with apples 5 from 1 reviews Adjika with apples for the winter Print Preparation time Cooking time 1 Hour 29 Minutes Total time 1 Hour 29 Minutes

Adjika is an excellent vitamin supplement for meat, cereals and vegetables.

This dish is popular in many countries as its taste adds piquancy. Adjika can be used in preparing some first courses.

Adjika with apples for the winter - general principles of preparation

This sauce is an Abkhazian seasoning, which was originally made from capsicum, garlic and various herbs. But over time, the recipes for preparing this sauce have changed, transforming into other tasty and savory seasonings.

Adjika is prepared on the basis of vegetables such as tomatoes, peppers, apples, carrots. Various herbs are also added to it, most often parsley, dill, basil and others, adding sharpness and piquancy.

Apples need to be firm, juicy and sour, ideally Antonovka. Soft and sweet varieties of apples are not suitable for adjika.

So, to prepare adjika, you need to grind all the ingredients in a meat grinder - in no case do you need to resort to cooking with a blender. This will spoil the pleasant taste of small lumps of vegetables and herbs. Adjika will no longer be adjika if all the vegetables are pureed. The sauce must be brought to readiness over a fire, and then used for food or closed for the winter.

Recipe 1: Adjika with apples for the winter (popular)

This recipe is popular among housewives as it is easy to prepare and very tasty.

Required ingredients:

Tomatoes – two kg;

1 kg of bell pepper, it is better to use red one so that it matches the main color of the sauce;

Apples with sweet and sour taste – 500 g;

There are as many carrots as there are apples;

100 g of hot pepper, you need to carefully add this ingredient if you don’t like it too much pungent taste;

Garlic - 200 g, if you want more piquancy, you can add more;

Sunflower oil- one glass;

Black pepper and salt to your taste.

Cooking method:

Vegetables need to be peeled. It is better to peel apples and tomatoes so that there is no pulp in the sauce.

Grind all ingredients and add sunflower oil, salt and ground pepper.

Then put everything in a saucepan and cook, stirring, for 2.5 hours.

Once ready, you need to roll it up in sterilized jars or just lay it out and close it. nylon cover.

From the amount of ingredients indicated in the recipe, you get 6 cans of 0.5 liters each.

Recipe 2: Instant winter adjika with apples

The next option for preparing adjika with apples for the winter is a godsend for busy housewives, because it cooks much faster.

Required ingredients:

Apples, carrots and sweet peppers - one kilogram each;

Tomatoes - 3 kg required;

Hot pepper (capsicum) – 1-2 pieces, depending on the desired spiciness;

Garlic – approximately 200 g;

Salt – one tablespoon;

Sugar and vinegar - two tablespoons each;

Sunflower oil - one glass.

Cooking method:

To prepare this fast adjika It is necessary to peel the apples and remove the cores from them. It is also necessary to peel other vegetables - carrots and peppers; it is better to peel the tomatoes.

All prepared ingredients must be passed through a meat grinder or a grater. Then place the vegetable mixture in a saucepan and simmer for 40-45 minutes. After this, add all the above spices and simmer for another 5-10 minutes. Add garlic at the end. It is better to add it to adjika with apples for the winter 2-3 minutes before the end of cooking, so that the aroma of garlic does not evaporate and it is not lost. beneficial features. After this, the sauce should be poured into jars and rolled up. As a result, it takes only 1 hour to prepare, which makes it possible busy housewives With maximum benefit use minimum time.

Recipe 3: Adjika with apples, sour and spicy

This recipe for seasoning first courses and meat is suitable for those who love a rich, spicy taste. In addition, this adjika has sourness, so it goes well with dry poultry dishes.

Required ingredients:

Apples - one kilogram, it is better if they are not sweet, but sour;

Sweet peppers and carrots - all one kg;

Tomatoes - three kg;

Garlic – 200 g;

Vinegar, sugar, vegetable oil - one glass each;

Capsicum – 2-3 pieces;

Salt – 5 tablespoons.

Cooking method:

Prepare vegetables for processing by grinding or mincing.

Place the vegetable mixture in a saucepan and simmer for 45-50 minutes. After this, you need to add spices and simmer for another 10-15 minutes.

As in the previous recipe, garlic must be added almost at the end of preparing adjika with apples for the winter. The mixture with garlic should be thoroughly mixed so that all ingredients are saturated with the aroma.

After adding the garlic, simmer for another 5 minutes and place in sterilized jars.

Recipe 4: Adjika with apples for the winter with pepper without preservation

A modified adjika recipe without tomatoes, but with apples, came from Moldova. From the listed ingredients you get 5 liters of seasoning.

Required ingredients:

Sweet pepper – three kg;

Hot pepper – 0.5 kg;

Carrots and apples, red or green – 0.5 kg each;

Sunflower oil – 0.5 l

This recipe requires a lot of garlic - 0.5 kg;

Sugar – one tablespoon;

Salt – added to taste;

A bunch of cilantro or parsley.

Cooking method:

To prepare such adjika, you need approximately 2 hours of free time.

It is necessary to prepare all vegetables for processing - wash and peel.

Two types of peppers need to be chopped in a meat grinder, carrots and apples should be grated, then the garlic should be cut or passed through a garlic press.

Add chopped herbs.

This mixture does not need to be simmered.

It should be mixed thoroughly, distributed into jars and stored in the refrigerator.

Recipe 5: Cooking adjika with apples for the winter with herbs

This recipe has a particularly piquant taste due to the addition large quantity greenery

Required ingredients:

Bell pepper – 0.5 kg;

Tomatoes – one kg;

Carrots - two pieces;

Hot pepper - three pieces;

One apple;

A bunch of basil and cilantro;

Garlic – one medium head;

Salt – one teaspoon;

Sugar – 2 tbsp;

Vinegar 5% - 2 tbsp;

Sunflower oil – 2 tbsp.

Cooking method:

Prepare all vegetables and apples - wash and peel. Tomatoes do not need to be peeled if they are processed in a blender. The remaining ingredients can be grated or ground in a meat grinder.

Place the mixture of vegetables into the pan and simmer for 40 minutes after boiling.

Then you should add finely chopped herbs and garlic along with spices.

At the very end, you need to add vinegar and distribute it among the jars.

They must be sterilized before loading the jars.

Recipe 6: Spicy adjika with apples for the winter

Ingredients for spicy adjika with apples for the winter echo previous recipes. But they are contained in a different proportion, which makes it spicy and different from other recipes.

Required ingredients:

Sweet peppers, carrots, apples - prepare 1 kilogram of all these ingredients;

Tomatoes – 2.5 kg;

Hot peppers – five pods;

Garlic – 6-8 heads;

Parsley and dill - 15 g each;

Sunflower oil – one glass;

Salt – approximately 35 g (this is up to 2 tablespoons);

Sugar - two thirds of a glass.

Cooking method:

Prepare the greens - tear off the leaves from the sticks, prepare the garlic, place separately along with the greens. The red pepper needs to be washed and the stem cut off, but there is no need to remove the seeds. Peel and remove the insides of peppers, tomatoes and carrots. It is also better to peel the apples.

Mix vegetables, apples and spices, transfer to a saucepan and simmer for 1 hour.

Make a mixture of green garlic and red pepper. These ingredients must be ground in a meat grinder in the described sequence.

After stewing the adjika for an hour, add salt, butter and sugar. When the seasoning comes to a boil, turn off the heat.

It is after the end of stewing that you need to add a separate mixture of herbs, pepper and garlic.

Mix thoroughly and roll up.

Recipe 7: Adjika from green apples for the winter with onions

Be sure to use only green apples in this recipe. Together with onions and sweet peppers, you get a refined, unobtrusive, spicy taste.

Required ingredients:

Green apples, carrots, sweet peppers, onions - prepare the ingredients one kilogram at a time;

Tomatoes – 2.5 kg;

Hot pepper – 2 pods;

Garlic and vegetable oil – 200 g each;

Sugar – 100 g;

Salt – add to your taste.

Cooking method:

Peel the apples only from the seeds; the green peel should remain on them.

Vegetables, peeled from excess peel and entrails, are passed through a meat grinder.

Boil the prepared mixture for 45-50 minutes.

After the vegetables have been stewed, you need to add red pepper, chopped garlic and the rest of the ingredients.

After adding all the ingredients, simmer the adjika for another 10 minutes.

Then you need to put the adjika with apples into sterilized jars and roll up.

Recipe 8: Adjika with apples for the winter with wine

The recipe for this seasoning is not very common, although the sauce is very healthy and tasty. The preparation of this adjika is slightly different from all other recipes.

Required ingredients:

Red wine - one glass;

Medium-sized tomatoes – 8-10 pcs;

Green apples - four pieces;

Red large paprika – 1 piece;

Fresh hot pepper - one piece;

Chili sauce – 1 teaspoon;

Sugar – add to taste, approximately 1 cup;

Salt – 2 tablespoons (add to taste).

Cooking method:

Apples need to be peeled from the crust and the center. They need to be cut into pieces, put in a bowl, covered with sugar and poured with wine. The apples should be completely covered, but it is better not to overdo it with wine, as the taste of adjika will change. Place the coated fruit on the fire for 5 minutes so that they absorb the wine and soften.

Prepare the remaining vegetables - wash, peel, cut small pieces.

After the apples are boiled, they can be chopped with a blender or passed through a meat grinder. They should turn into a non-liquid puree.

Then you need to mix all the ingredients, bring to a boil and simmer for 15 minutes, adding chili sauce and red pepper at the very end.

After removing from the heat, the mixture should be left for 10 minutes to infuse.

Then you can distribute it into jars, or let it cool and store it in the refrigerator.

This adjika recipe is perfect for meat dishes, ratatouille, salads and even sandwiches.

Recipe 9: Georgian recipe for adjika with apples for the winter

This adjika is unique due to the content of purely Georgian herbs. They give the sauce its southern shades and piquant taste.

Required ingredients:

Carrots - three pieces;

Tomatoes – 1 kg;

Sweet pepper - five pieces;

Sour green apples - three pieces;

Sunflower oil – half a glass;

Garlic - one head;

Hot pepper – 1-2 pods;

Cilantro - half a bunch;

Tarragon - one teaspoon;

Add salt to taste.

Cooking method:

The sauce for this recipe is prepared in almost the same way as previous adjika recipes.

Remove peels and cores from all vegetables and apples. Finely chop or grind them.

Chop the garlic. If you want to achieve more spicy taste, the amount of garlic can be increased.

Place all the chopped ingredients in a saucepan and simmer for 30 minutes.

According to this recipe, adjika can not be rolled up, but placed in the refrigerator (cellar) until winter.

Recipe 10: Adjika with apples and plums for the winter

Do you think it’s impossible to make delicious fruits? spicy seasoning to meat? So you are very mistaken! Next recipe- evidence of this.

Required ingredients:

Fresh plums– 2 kg;

Tomatoes – 1 kg;

Green apples – 500 g;

Hot pepper - one pod;

Bulgarian pepper and onion – 500 g;

Garlic – 500 g;

Salt and sugar - one and a half glasses each.

Cooking method:

The plums must be boiled, then rubbed through a sieve or colander.

Prepare all vegetables: peel, remove cores. It is better to remove the skin from the tomato.

Grind onions, tomatoes, peppers, paprika and apples in a meat grinder. The resulting mixture must be added to the plums.

Adjika needs to be boiled for 2 hours over low heat, remembering to stir.

Then add chopped garlic, as well as salt and sugar.

Boil the finished mixture of ingredients for another 40 minutes.

After this, distribute into jars and roll up.

You will get a very unusual sweet-spicy adjika.

Adjika with apples for the winter - tricks and useful tips

To evaporate excess water, adjika with apples for the winter is better not to cover with a lid while stewing. Then the mixture will be rich and thick.

A cool place to store the sauce will help keep the product natural, without mold or bulging lids. Even if the adjika freezes a little, it will not change its taste.

Sauces for meat and vegetable dishes always appropriate on the table and receive only praise and compliments to the cook. Spicy adjika with apples, the recipe for which we will study in detail, will not leave any eater at the table indifferent, especially since it is very easy to prepare! It can be preserved for the winter, or it can be stored in the refrigerator, although such yummy food is not stored for a long time and is eaten before other reserves.

Classic adjika - sauce made from Abkhazian cuisine, although all the peoples of the Caucasus call it theirs national dish. Traditionally, the base component of this hot sauce is red capsicum, which is responsible for its bright red color.

Recipe traditional sauce Caucasian cuisine has long spread throughout the world, enriched with local ingredients and changing its taste - most often, softening its spiciness. As a result, it began to be called adjika spicy sauce with tomatoes, Bulgarian and hot pepper and garlic, but each cook has his own recipe for making adjika!

In many adjika recipes, the vegetable base is tomatoes, to which carrots, bell peppers, apples, capsicums, garlic, herbs, onions and flavorings- sugar, salt and vinegar. Vinegar is added only to canning compositions - they are subject to heat treatment, after which the tomatoes lose their acid.

Ingredients

• — 2.5 kg + -
• Sour apples – 1 kg + -
• - 1 kg + -
• - 1 kg + -
• Hot red pepper— 100 g (3 pcs.) + -
• - 100 ml. + -
• — 3 large heads + -
• - 1 glass + -
• - 2 tbsp. l. + -
• - 1 glass + -

Preparation

Our selection offers you recipes for adjika with apples. Apples add flavor, add piquant sourness and soften the spiciness of the sauce. Any recipe apple adjika accept it as a base for further improvement to suit your taste preferences, for example, cook adjika from green apples.

To prepare it, we need a saucepan with a volume of 6 liters or larger. Choose tomatoes that are ripe, juicy red, fleshy and sweet. Cream and similar varieties are not suitable! Use only red bell peppers, thick-walled, juicy and sweet. A best apples For excellent taste finished product– green, very sour, it is advisable to even find wild ones.

An ideal, homogeneous consistency, adzhika is obtained if the tomatoes and peppers are peeled. To easily remove the skin, cut it crosswise at the top of the fruit, pour boiling water over it and leave for 5-7 minutes, then lower it into cold water. The skin is easily removed. To clean bell peppers, simply place the fruits on a baking sheet and bake in a hot oven for 10 minutes. Well, apples also need to be peeled, seeds and partitions between them removed.

1. We start preparing adjika with apples and carrots by chopping capsicum and garlic. The most pungent taste comes from the seeds and membranes of the peppers. If you want to end up with a mildly spicy sauce, then free the pepper from seeds and white internal walls and fibers. Place the garlic cloves and hot pepper in a meat grinder and grind spicy vegetables its auger through a fine grid. Place them in a separate bowl.

*Scullion's Advice
Often the parts of the meat grinder that came into contact with essential oils garlic and hot pepper, it is very difficult to wash until their aroma and pungency completely disappear. Therefore, it is better to start chopping vegetables with them - further tomato juice and bell peppers will thoroughly “wash” the auger, knife and grate of the meat grinder.

1. We continue to grind the remaining components of the sauce through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a large enameled (or stainless steel) pan and place on medium heat.
   After boiling, reduce the heat to low and simmer for 50-60 minutes, remembering to stir, especially intensively at the end of simmering. This long time stewing vegetables will make hard carrots soft, and vegetable mass– homogeneous.
2. After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the prepared stew mixture. Stir everything until smooth and taste it. At this stage, you can add an accent to any flavor: add vinegar, or sugar, or salt. Simmer over low heat for another 5 minutes (after boiling again).
3. We put the boiling mass into sterile jars and roll up the boiled lids. Sterilization is not necessary!

As we said above, take this recipe for adjika with apples as a base. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppers are excellent natural preservatives! For example, spicy adjika with apples - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum is increased by 2-3 times.

How to cook raw adjika with apples

Raw apple adzhika is very easy to prepare, and you can also adjust the recipe to suit your tastes. Raw adjika, as a rule, does not contain carrots, since they are hard and can spoil all the fun.

For more long-term storage sauce from fresh vegetables containers and lids must be sterilized. The sauce can be stored in the refrigerator for no more than 2 months, although, admittedly, supplies run out much faster!

For raw adjika prepare the following products:

• 1 kg of ripe and fleshy tomatoes;
• 1.5 kg of red sweet pepper of the ratunda variety;
• 0.5 kg of Antonovka apples;
• 3 large heads of garlic;
• 3-5 red capsicums;
• 1 heaped tbsp. salt;
• 3 tbsp. sugar and sunflower oil.

We process all washed and peeled vegetables in a meat grinder (let the blender rest!). For more mild taste seeds and internal partitions hot pepper delete. Add salt and sugar to the mixture and mix the well-chopped fruits until the salt and sugar dissolve. Let's taste and add saltiness or sweetness if desired. We wait until their crystals completely dissolve and mix again.

Distribute the spicy mass among the jars, pour 2-3 tbsp into each jar on top. vegetable oil(do not mix!) and close with sterile lids. Ready!

Fresh adjika with apples – great addition To meat dishes, it can be added to fresh salads and snacks, it’s delicious even just to spread it on bread and enjoy a snack! Bon appetit!

Today we will talk about how to prepare adjika with apples and tomatoes for the winter. This is incredible delicious preparation can bring you a lot of trouble if you don’t have an electric meat grinder in your kitchen. But after going through all the stages of preparing our step-by-step recipe, you will understand that adjika on tomatoes and apples is very tasty and goes well with various holiday dishes. Also note that the recipe also contains carrots, it is this that makes the adjika thicker and richer. But be careful - this ingredient should not be raw during canning.

Ingredients for adjika with tomatoes and apples:

• Red tomatoes - 2.5 kg;
• Sweet bell pepper (colored) - 1.5 kg;
• Small carrots - 0.5 kg;
• Onion - 0.5 kg;
• Sweet and sour apples - 0.5 kg;
• Garlic - 130 g;
• Hot pepper - 140 g;
• Vegetable oil - 250 ml;
• Vinegar 9% - 200 ml;
• Salt - 65 g;
• Sugar - 150 g;
• Allspice - 1 tbsp. l.;
• Cloves - 10 buds;
• Bay leaf - 7 pcs.

How to prepare adjika with apples and tomatoes for the winter:

1. When preparing adjika, you must take into account the quality of the products.

• Take firm, sweet and sour apples.
• Carrots should not be limp.
• Select bell peppers that are firm and juicy. Let it be multi-colored, this will add sophistication to the adjika.
• Choose your hot peppers carefully. There are varieties that are not too bitter and then adjika will have a soft and sweetish taste. If you like it spicy, then take hot pepper.
• Take garlic with large cloves. It is clear that with such an amount of adjika it will take a long time to clean it.
• There are no notes with the bow. Take this root vegetable of the same variety as for.

So, take a large bowl, pour regular cold water into it and begin to clean the ingredients from seeds, stalks, husks and other things. It is very convenient to dump all the purified ingredients into one container. Remove the seeds and stem from the bell pepper. Remove the core and stem from the apples. U hot pepper We remove only the stalk, not necessarily the seeds. Peel the carrots, onions and garlic cloves. Rinse vegetables under cold running water.

2. For tomatoes, you should choose a different bowl. The fruits can simply be washed without removing the junction of the stalk. Cut the tomatoes into pieces so that they fit in the meat grinder. Then grind all the ingredients into the smallest attachment of a meat grinder (right down to the garlic).

3. Move adjika to large enamel pan(the one that fits) and place on medium heat. And as soon as the adjika begins to boil well, reduce the heat and note the hour. Naturally, all this time you need to stir the mass and make sure that it does not burn.

4. Exactly one hour later, measure out the amount of salt, sugar, allspice listed in the ingredients, bay leaf and cloves. First add the spices to the pan. Salt and sugar should be added gradually, constantly tasting the sauce. After all, the taste will depend on the vegetables themselves. Apples can be sour or sweeter, etc. If you added less salt than needed, and you already like the taste of the sauce, then you can leave it that way.
Advice: To understand what adjika will be like with tomatoes, carrots and apples in winter, you definitely need to try it. But don’t try it straight from the pan, but chill the sauce first. First, take a little adjika into a spoon, cool it completely, and taste it. This is how you will determine whether you have added enough salt and sugar, although the amounts indicated in the ingredients are quite accurate.

5. While the adjika is cooking, sterilize the jars. For this preservation you will need 10 half-liter jars.

6. Don’t forget to turn the container over onto towels to drain the water, otherwise the excess liquid will make the adjika rolled up for the winter with carrots, tomatoes and apples thinner.

7. After spices are added to adjika, you need to cook it until it is ready. This is approximately 30 minutes. But it is advisable, just like in the fourth step, to try the sauce. Cool a spoonful of adjika and try. The most important thing is not to have raw carrots.
When the sauce is ready, add exactly 200 milliliters of vinegar and cook for another 10 minutes.
Note: In total, from the moment the sauce boils, you need to cook for 1.5 hours. But this is provided that the vegetables are ground into a fine meat grinder.

8. You need to pour boiling adjika into the jars, all the way to the top, as in the recipe.

9. You need to seal the jars with hot, sterile lids.

Screw the lid all the way.

It is advisable to cool the jars upside down, wrapping them tightly in a blanket. The preservation heat will remain for several days. Such delicious adjika with apples and tomatoes will be great addition to meat not only in winter, but also in summer. And adjika will come in very handy. Bon appetit, don't forget to leave reviews.

Vegetables

Description

Ingredients

Steps

It is better to prepare the products that you will use to prepare adjika in advance and place them on the table in front of you so as not to waste time looking for them while preparing the dish.



The first step is to wash all the tomatoes, cut out the stem and cut them into four parts. Next, get your meat grinder or blender ready and use one of these kitchen gadgets to puree the tomatoes.



Received tomato puree should be poured into a deep, large saucepan, then take the apples, also cut into four parts, remove the core with seeds, put the fruit in a blender and also chop. Applesauce transfer to the pan with the tomatoes.



The same should be done with bell pepper: rinse it, remove the stem, cut it in half and clean all the seeds. Then the pepper needs to be washed inside and put into a blender to grind in the same way as the rest of the ingredients. Place the resulting mass in a saucepan with apples and tomatoes.



Next, rinse the carrots, remove the skins, and then grate them on a fine grater. The carrots should be grated finely enough, but not turn into mush. Perfect option- a vegetable, chopped in the same way as shown in the photo.



Now mix all the ingredients in one pan and put it on the fire. Stirring the dish regularly, bring it to a boil, then cover with a lid and cook the adjika for one hour. Ten minutes before the end of cooking, add salt, vinegar, sugar, as well as a little oil and garlic chopped in a blender to the mixture. Mix it all, boil until the end and leave to infuse, removing the adjika from the stove.



Sterilize the jars in advance, then place the prepared adjika with apples in them to close it for the winter. This completes the cooking process.



Bon appetit!