Abkhaz adjika is associated with a pungent taste and red color, which are given to the spicy mass of hot pepper pods. In Russian cuisine, hostesses diversify the classic recipe in their own way. It contains sweet peppers, horseradish, tomatoes, even prunes - depending on the culinary imagination. Adjika with green tomatoes is not only a seasoning, but also an independent appetizer for any main course. Unripe fruits will require mandatory heat treatment.
It is necessary
-
- 3.5-4 kg of green tomatoes;
- 200 g hot pepper;
- 500 g paprika;
- 300 g of garlic;
- 500 g red tomatoes;
- apples and carrots to taste;
- 50 g of vegetable oil;
- 50 g hops-suneli;
- 150 g of coarse salt;
- dill
- parsley and basil to taste.
Instructions
Step 1
Wash green tomatoes and cut into small pieces. Remove the bottom of each fruit. To make the adjika smooth and tender, scald the tomatoes with boiling water and peel them. Excess bitterness must be removed from green fruits. To do this, sprinkle them with salt and leave for 5-6 hours. Drain the released juice.
Step 2
Prepare the rest of the vegetables for the adjika. You can add peeled apples and carrots to taste. Pass all the ingredients through a meat grinder several times until a pasty consistency. Place them in a large enamel bowl or saucepan.
Step 3
Observe safety precautions when handling red pepper pods. This vegetable secretes a caustic ester that can cause severe irritation and even burns to the skin and mucous membranes. Most of the caustic oil is found in the inner plates and seeds, which must be carefully cleaned. When handling pods, wear rubber gloves and avoid touching your face, especially if it has an unhealed wound. If you do get burned, treat the damaged area with a mild vinegar solution or any fermented milk product. Drink a glass of milk or kefir if there is a “fire in your throat”.
Step 4
Add vegetable oil, suneli hops and coarse salt to the vegetable mass. Mix everything thoroughly with a wooden spoon until the salt dissolves. Scroll separately in a blender or mince the green tomatoes several times.
Step 5
Combine the vegetable pasta and green tomatoes in a saucepan and simmer for an hour. Do not forget to stir the adjika periodically. If desired, 2-3 minutes before readiness, you can add finely chopped dill, parsley, a little basil to taste. Remove the finished snack from the heat and immediately roll it into sterile dry jars with a canning key.
