The traditional spicy Abkhaz sauce - adjika is perfect for various dishes. You can roll up adjika for the winter by preparing it from fresh vegetables.
Ingredients for making spicy adjika:
- 1, 3-1, 5 kg of bell pepper;
- 3-4 hot peppers;
- 1 kg of soft ripe tomatoes;
- table salt and black pepper to taste;
- 15-16 ml of vinegar.
Cooking spicy adjika for the winter:
1. All necessary vegetables must be washed in cool water and put on a towel to dry.
2. Then cut the tomatoes into quarters or halves, depending on their size. Cut the bell pepper too, removing all the seeds and partitions. Hot pepper can not be cut, just remove the stalk.
3. Prepared ingredients must be chopped. You can do this as you like: pass through a meat grinder, chop in a blender or food processor.
4. Chopped vegetables should be placed in a saucepan, add pepper and salt, mix. Cook hot adjika for about 40-45 minutes over medium heat until it thickens.
5. 3-4 minutes before the end of cooking, add vinegar and mix.
6. Ready spicy adjika should be laid out in clean dry jars, tightly closed with lids. It is best to use small jars, for example, from baby food.
7. After adjika has cooled down at room temperature, it is better to put it in the refrigerator for storage.
