Perhaps you will not find a hostess who does not know what adjika is. Real adjika, originally from Abkhazia, is a very spicy spicy seasoning, the main component of which is hot red pepper. It is used for cooking meat dishes and is used with vegetables and almost all dishes. The Slavs came up with their own options for preparing adzhika, which can be eaten with spoons, simply spread on bread. One of them, the most common, is presented below.
It is necessary
-
- red tomatoes - 5 kg;
- sweet red pepper - 0.5 kg;
- bitter red pepper - 3 large pods;
- garlic - 0.5 kg;
- apples - 0.5 kg;
- carrots - 0.5 kg;
- horseradish root - 100 g;
- vegetable oil - 1 glass;
- salt and sugar to taste.
- dill
- parsley
- cilantro.
Instructions
Step 1
Choose all the ingredients for adjika fresh and juicy, discard damaged and stale ones. Prepare vegetables for cooking adjika - wash and peel everything. In apples, core with seeds and peel them. Seeds from sweet pepper can be left on - there will be more benefits from adjika.
Step 2
Twist the tomatoes, sweet and hot peppers, apples and carrots in a meat grinder, grate horseradish, put everything together in an enamel bowl and place on the stove. Cook for about an hour after boiling until the tomatoes are almost cooked.
Step 3
Add finely chopped or crushed garlic, salt and sugar to taste, vegetable oil. Add greens if desired. Cook for another 15-20 minutes until tender.
Step 4
Spread the finished adjika in sterilized jars and twist. Store in the pantry at room temperature the natural preservatives contained in adjika - hot pepper, garlic and horseradish will not let it go bad. It stands well until the next harvest.
Step 5
Serve adjika on the table with sandwiches, first and second courses. Do not leave the festive table without adjika either. It will appeal to both adults and children, with the exception of the smallest. Not too spicy, fragrant and appetizing adjika on a cold winter day will remind you of a hot, bright summer.
