Adjika is one of the most popular spices prepared by many families every year. In winter, it perfectly complements the second courses, raising the appetite with its sharpness and rich taste. And due to its antiviral effect, adjika is simply irreplaceable in cold times.
It is necessary
-
- tomatoes;
- carrot;
- red bell pepper;
- garlic;
- hot peppers;
- 9% vinegar;
- salt;
- sugar;
- vegetable oil.
Instructions
Step 1
Take ripe, red tomatoes, wash and peel. To do this, dip them in a saucepan of boiling water for 5 minutes, or simply scald them. Remove the tomatoes from the water and gently peel them, remove all existing stalks and pass through a meat grinder (tomatoes must be fleshy, otherwise the adjika will turn out to be very liquid).
Step 2
Wash 5 hot peppers and 1 kg red bell pepper, remove the tails, but do not remove the seeds. Peel 1 kg of carrots and wash. Remove the rind from the garlic cloves (200 grams). Pass all ingredients through a meat grinder and mix with twisted tomatoes. Transfer vegetables to a large saucepan, add 150 grams of sugar and 150 grams of salt. Mix thoroughly and put adjika to simmer over medium heat. Stir occasionally to keep it from burning.
Step 3
After an hour, add 200 grams of odorless vegetable oil. Boil for another 30 minutes, then pour in 150 grams of 9% vinegar and mix everything thoroughly again. Turn off the heat after 3 minutes - adjika is ready.
Step 4
Wash and sterilize the jars. Pour adjika into them, be sure to hot, roll up the cans and wrap tightly. Seasoning is stored at a temperature not exceeding 25 degrees. The best place to store it is in a cool basement (cellar).
