Adjika is a spicy and aromatic seasoning invented in Abkhazia. It can be a great addition to meat and vegetable dishes, salads or even regular fresh bread.
It is necessary
-
- tomatoes - 5 kg;
- bulgarian pepper - 1 kg;
- carrots - 1 kg;
- onions - 1 kg;
- garlic - 1 cup;
- horseradish - 500 g;
- hot peppers - 1-2 pcs;
- sunflower oil - 1, 5 glasses;
- salt to taste.
Instructions
Step 1
Prepare your ingredients. Wash tomatoes, peppers and carrots thoroughly under running water. Remove the green core from the tomatoes, and the seeds and tail from the bell and hot peppers. And peel carrots, onions, garlic and horseradish.
Step 2
Cut them into small pieces that can be easily twisted in a meat grinder or food processor. Do not pour out the tomato juice that flows out when cutting tomatoes - it will also be added to the adjika.
Step 3
Twist all vegetables through a meat grinder. It is better to do this with gloves so as not to spoil your hands with sour tomato, as well as hot peppers, garlic and horseradish. It is better to twist the last ingredient in a well-ventilated room, in front of a window, and even better - on the street, since tears from it will be provided. Twisted vegetables should be poured into a large saucepan or bowl to boil in.
Step 4
Put the mixture on fire, bring to a boil, reduce heat, and simmer for 3 hours. From time to time, the adjika should be thoroughly mixed and made sure that it does not burn.
Step 5
Half an hour before the end of cooking, add salt to taste and one and a half glasses of refined sunflower oil. Then stir well again and cook for the remaining time.
Step 6
While the adjika is cooking, prepare the jars and lids for rolling the seasoning. Since it is difficult to eat such an amount quickly, and the present adjika has a more piquant taste, it should be immediately rolled into jars. To do this, put the lids in boiling water for 15-20 minutes, and place the jars with their neck down over boiling water. An ordinary kettle with the lid removed is perfect for sterilizing containers.
Step 7
Fill clean jars with ready-made adjika. This must be done very carefully so as not to burn yourself. Then twist them up and put the lids down in a dark place, well wrapped in a blanket. After a couple of days, adjika can be placed in the refrigerator or basement.
