The word "adjika" in translation from Arabic means "salt". Adjika is an Abkhaz and margel seasoning made from spices, salt, red pepper and walnuts (a classic recipe). Currently, there are many ways to prepare it at home. The main component of this seasoning in Russian cuisine is tomatoes. Tomato adjika can be cooked hot and cold.
It is necessary
-
- For cold cooking tomato adjika:
- 3 kg tomato;
- 1 kg of sweet pepper;
- 500 g of garlic;
- 150 g hot pepper;
- 0.5 cups of salt;
- 3 tbsp. tablespoons of sugar.
- To cook adjika from tomatoes in a hot way:
- 3 kg tomato;
- 300 g of garlic;
- 2 kg of sweet pepper;
- 150 g hot pepper;
- 0.5 cups sugar
- 1 glass of sunflower oil;
- 0.5 cups 9% vinegar;
- 0.5 cups of salt;
- 400 g greens (dill
- cilantro
- celery);
- hops-suneli
- walnut to taste.
Instructions
Step 1
Wash vegetables: tomatoes, sweet and hot peppers. Remove the skin from the tomato. To do this, put the tomatoes in boiling water for 3-5 minutes, then drain the water, fill them with cold water. After that, peeling the tomatoes from the skin will be very simple.
Step 2
Remove the stalks from the peppers, clean out the seeds. Pass all vegetables through a meat grinder, add sugar and salt to the resulting mixture. Mix everything and refrigerate overnight.
Step 3
Drain the adjika liquid in the morning, put the prepared seasoning in sterilized jars and close the lids tightly. Cold-cooked adjika should be kept in the refrigerator for a short time.
Step 4
For long-term storage, cook tomato adjika hot. To do this, prepare the tomatoes and peppers in the same way as for the first method. Scroll vegetables through a meat grinder and stir.
Step 5
Pour the vegetable oil into a saucepan and add the vegetable mixture there. Place the pot over low heat. Cook the seasoning for an hour, stirring constantly.
Step 6
Remove adjika from heat and cool. Peel the garlic and chop it finely or chop it with a blender. Wash and chop the herbs.
Step 7
Add salt, sugar, vinegar, garlic, herbs, "Khmeli-suneli", chopped walnuts to the cooled seasoning. Mix everything and leave the adjika for a while at room temperature to infuse.
Step 8
Divide the seasoning into sterilized jars and close the lids tightly. Adjika prepared in this way can be stored in the refrigerator for a long time.
