Bright, spicy, pungent adjika goes well with potatoes, stewed fish or meat. And if you marinate a kebab in adjika (use carefully), then you will get an incredibly tasty dish. Take note; if you burn your tongue with adjika, then put out the fire in your mouth with milk, not cold water.
It is necessary
- - 400 g of young zucchini,
- - 300 g of tomatoes,
- - 2 bell peppers,
- - 0.5 tsp of red ground pepper,
- - 6 cloves of garlic,
- - 1 teaspoon of salt,
- - 40 ml of vinegar,
- - 2 tbsp. tablespoons of vegetable oil
- - ground black pepper to taste.
Instructions
Step 1
Peel and rinse the garlic. Remove seeds from bell peppers, rinse. Cut the tails from the zucchini. Rinse the tomatoes and cut the cores (peel off if desired). Cut vegetables into large cubes, mince.
Step 2
Pour the resulting mass into a saucepan, put on fire, bring to a boil. After boiling, reduce the heat to low, cover the saucepan with a lid, simmer for half an hour (a third of the entire mass should evaporate).
Step 3
Pass the cloves of garlic through a press (you can grate), add two types of ground pepper to them, salt, pour in vinegar (9 percent) and two tablespoons of vegetable oil. Add the resulting mass to the vegetable sauce. Simmer adjika over low heat for 20 minutes, stir.
Step 4
Scald small jars (about 350 ml) with boiling water. Arrange adjika in jars, close the lids, turn over and leave to cool completely. Store the finished adjika in the closet or cellar.
