The classic recipe for adjika necessarily includes pepper pods, garlic, salt and herbs. The spicy seasoning has become very popular in various national cuisines, and its composition has undergone many changes. For example, horseradish root gives a special piquancy to homemade preparations. The lack of heat treatment of ingredients allows you to preserve most of the vitamins in adjika.
It is necessary
-
- 7 kg of tomatoes;
- 5-6 pods of hot pepper;
- 200 g grated horseradish;
- 200 g grated garlic;
- 200 g of salt (grinding No. 0-1);
- 200 ml of vegetable oil;
- suneli hops or coriander mix
- dill and walnuts to taste.
Instructions
Step 1
Take about 7 kg of ripe red tomatoes, rinse them thoroughly and pour boiling water over them through a colander. Make a cut with a knife in each fruit and quickly remove the skin. Cut the fruit into small wedges. Prepare 5-6 red hot pepper pods: remove all stems and seeds.
Step 2
Rinse the horseradish roots and peel the top layer with a knife. You can quickly grind them in a meat grinder, fixing a plastic bag on the lattice. Another option is to scroll the raw materials in a blender. For a recipe, one glass of grated horseradish is enough. In addition, you will need the same amount of garlic gruel. Peel the heads and chop as described.
Step 3
Scroll in a meat grinder (blender) the mixture of tomatoes, peppers and garlic. The mass for adjika should become absolutely homogeneous. If you are using a meat grinder, repeat the process 2-3 times.
Step 4
Put the chopped vegetable mixture into a clean container (the best material is enamel, cast iron, glass, food stainless steel). Add a glass of olive oil or sunflower oil, horseradish and a glass of coarse table salt (grind number 0-1). Stir everything with a wooden spatula until not a single undissolved salt particle remains in the adjika.
Step 5
Adjika recipe with cook and homemade flavorful mixture: To taste, mix coriander and dill seeds, walnuts. Everything must first be grinded in a food processor or pounded in a mortar to a powder state.
Step 6
When preparing adjika with horseradish, vegetable oil can be replaced with vinegar - then the seasoning will be stored longer. For 300 g of chopped horseradish and the same amount of garlic, 1 kg of tomatoes, add 0.5 teaspoon of vinegar (9%) and a tablespoon of granulated sugar and table salt. Cook everything according to the described model: the vegetables are thoroughly chopped, then kneaded into a pasty mass.
Step 7
Immediately transfer the cold adjika to dry sterilized jars and close with plastic lids. It is recommended to store the seasoning in the refrigerator.
