Spicy adjika is a spicy Abkhaz seasoning made from red pepper, walnuts, salt and spices. Traditionally, there are no tomatoes in its composition, but housewives often prefer to cook adjika with tomatoes - this way it becomes more tender, acquires a pleasant sweetish-sour taste.
It is necessary
-
- 1 kg of bell pepper;
- 3 kg tomato;
- 50 grams of walnuts;
- 1-2 pods of hot pepper;
- 250 grams of garlic;
- 250 grams of pickled apples;
- horseradish root;
- carrot;
- dill
- parsley to taste;
- 3 tablespoons of vinegar (9%);
- salt;
- basil.
Instructions
Step 1
It is better to prepare products for adjika in advance. Bell peppers (you can take red, yellow or green), as well as hot pepper pods, peel the stalks and seeds, rinse and dry thoroughly. It is better to peel tomatoes: to do this, immerse them in boiling water for a couple of minutes, cool, and the skin will easily come off.
Step 2
Pass all the products through a meat grinder: tomatoes, peppers, garlic, herbs, nuts. If you don't have hot pepper pods, add regular ground black and red pepper. Season with salt and pour in 9% vinegar (3 tablespoons).
Step 3
You can make adzhika from tomatoes with horseradish. To do this, peel and grate the large horseradish roots (for 1 kg of tomato - 300 grams of horseradish). In order not to "cry", it is better to use an electric meat grinder, cover the grated mass with a plastic bag. Pass the peeled peppers and tomatoes through a meat grinder, mix with horseradish, herbs, vinegar, salt.
Step 4
Store the cooked adjika in the refrigerator, it will be ready for use a day after cooking. The tighter the lid is closed, the longer the pungency and piquancy of the seasoning will remain, but in any case, it can be stored no longer than several months.
Step 5
To stock up on adjika for the whole winter, more thorough processing of products will be required. For 3 kg of tomato, you will need 200 grams of carrots, 0.5 kg each of bell peppers and pickled apples, 100 grams of garlic. Pass all these products through a meat grinder, pour 250 grams of vegetable oil and simmer over low heat for 2 hours.
Step 6
Then add chopped hot pepper, vinegar, garlic, sugar, salt, seasonings to taste. Mix thoroughly, bring to a boil and pack into clean jars. Sterilize the cans for 10 minutes and roll up. With proper preparation, such adjika will be stored for more than one season.
