Speaking of spicy sauce, adjika immediately comes to mind. It is rightfully considered one of the most burning. All thanks to red pepper, which is found in ajika in large quantities. This kind of sauce is perfect for lovers of "something hotter". Adjika is perfect for spicing meat dishes.
It is necessary
-
- • Ripe red tomatoes - 2.5 kg.
- • Sweet and sour apples - 500 gr.
- • Sweet bell pepper - 500 gr.
- • Carrots - 500 gr.
- • Dill greens - 50 gr. (optional)
- • Parsley greens - 50 gr. (optional)
- • Peeled garlic - 120 gr.
- • Red hot pepper - 75 gr.
- • Vegetable oil - 250 gr.
- • Vinegar 9% - 2 tablespoons
- • Black pepper
- • Salt
Instructions
Step 1
Prepare bell peppers, hot peppers, and apples. Seeds must be removed from them. Cut the pulp into pieces. It is not necessary to make them too small, the size does not really matter. For adjika, dried pods of red hot pepper are used. Fresh is not so spicy. If desired, you can separate not only the seeds from the apples, but also the peel.
Step 2
Cut the tomatoes into several pieces. If a blender will be used for chopping, then this is not necessary. Peel the carrots and cut them into pieces. Place the above ingredients in a blender. You can use a meat grinder. Chop, but not until puree. Small pieces of vegetables should remain in the resulting mass.
Step 3
Add vegetable oil, vinegar, black pepper and salt. Mix thoroughly. Transfer the mixture to an enamel bowl. Uncoated metal containers should not be used. The vinegar and acid from vegetables can corrode the surface. In this case, it is possible for hazardous substances to enter the sauce.
Bring the mixture to a boil and simmer over low heat. Remember to stir the sauce occasionally. Adjika should be cooked for about 2 hours.
Step 4
Prepare the jars in which the adjika will be placed. They need to be sterilized. This will preserve the sauce for a long time and prevent it from spoiling. Place the jars in boiling water and let them cook for a couple of minutes. Chop the dill and parsley. Add them to the finished adjika.
Step 5
Spread the sauce over the pre-prepared jars and close the lids. The use of adjika in food will help resist colds and viral diseases, especially in winter and during spring beriberi.
Step 6
Do not use hot sauce if you have gastrointestinal disorders. It can also pose a danger to those suffering from ulcers, gastritis and other diseases associated with damage to the mucous membrane of the stomach and intestines.
