Adjika is a favorite food of many, associated with a spicy aroma and pungent taste. It is quite simple to prepare it, even a novice hostess can handle it. And the recipe for Siberian adjika will help surprise guests with an unusual combination of familiar ingredients.
Unlike adjika, which is prepared in the southern regions, Siberian does not contain spicy herbs traditional for the Caucasus. But there is a lot of horseradish and garlic in it - they are the ones that add spice to the sauce. Its sharpness, each housewife can regulate independently, increasing or decreasing the amount of burning ingredients.
For 3 liters of Siberian adjika you will need:
- • tomatoes are soft, you can even slightly overripe - 2 kg;
- • Bulgarian pepper - 1 kg;
- • granulated sugar - 75 g;
- • salt - 30 g;
- • grated horseradish - in the range of 150-200 g;
- • 9% vinegar - 4 tbsp. lies;
- • garlic - 2 heads.
Cooking Siberian yummy.
1. Wash vegetables, divide the garlic into slices. Three horseradish and clean the seeds from the bell pepper.
2. Turn tomatoes, garlic and pepper through a meat grinder into a deep saucepan. We send horseradish there and add salt and sugar.
3. Cook, stirring with a long spatula, for about half an hour. Pour in vinegar, boil adjika for another 5 minutes, extinguish the stove.
4. We sterilize jars for adjika in advance - in the oven or over the steam of the kettle. It will be enough to scald the lids with boiling water.
5. We lay out the finished hot adjika and tighten the lids tightly with a seaming. Until the workpiece has cooled completely, it is advisable to wrap it in a blanket.
