Good afternoon, my reader. Making adjika from tomatoes with the addition of garlic and pepper is not a problem even for beginners in the field of cooking. It turns out a spicy appetizer with a wonderful rich taste and aroma.
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A few tips
When applying the recipe for making adjika for the winter without heat treatment, you must pay attention to careful preliminary preparation. The vegetables are washed with hot water using a brush. It is important to prevent the smallest dirt particles from entering the finished product.
In a store or at a bazaar, they pay attention to the fact that the peel of peppers or tomatoes is whole, dense, without traces of rotting, pests and diseases. When buying peppers, they prefer meaty varieties.
Different varieties of tomatoes are used for adjika, but this spicy appetizer is most delicious if you pick up well-ripened fruits with juicy, fairly dense pulp and thin skin. The absence of excessive wateriness in such tomatoes will provide the necessary consistency of the finished adjika and will allow you to use it even for sandwiches.
Garlic and hot pepper play an important role in ensuring long-term storage of adjika. If desired, their number can be increased if you want a sharper taste.
Adjika recipe
If vegetables from your own garden are used, they are harvested on the eve of cooking adjika. When storing fruits, there is a danger of putrefactive processes in them, which will lead to quick spoilage of the snack.
Ingredients:
- medium-sized tomatoes - 1 kg;
- salad-type pepper - 450 g;
- garlic cloves - 150 g;
- a small pod of hot (chili) pepper;
- fine table salt - 1 dessert spoon;
- table (9%) vinegar - 3 dessert spoons;
- granulated sugar of medium grinding - 1 tsp; l .;
- fresh juicy parsley - one bunch;
- ground coriander - 1 tsp l.
Cooking algorithm:
- After washing, tomato fruits must be wiped dry with a soft cotton cloth. Large tomatoes will need to be cut into three to four slices.
- Cut the stalk from the fruit of the pepper. The grains are removed from the inside. Then the peppers are chopped into medium pieces.
- Garlic cloves are freed from the husk.
- Peel pods of hot pepper from the seed.
- All prepared vegetables must be chopped. Use a meat grinder or blender for this purpose.
- The resulting vegetable mass is placed in a plastic or enamel bowl.
- Rinse parsley with cool water. Spread out for 20 minutes on a linen napkin to eliminate excess moisture. Then it is finely chopped with a sharp knife.
- Transfer the prepared greens to the vegetable puree.
- Stirring with a wooden spatula, add salt, add spices with granulated sugar and pour in vinegar.
The mass, brought with stirring to a homogeneous consistency, is immediately distributed into dry small jars, previously sterilized. Roll up hermetically. They can be stored in the cellar for storage.
Adjika prepared according to this recipe perfectly complements the taste of meat dishes. It can be consumed with kebabs, baked or fried poultry. It is convenient to marinate chicken thighs, wings, fillets with adjika. Before cooking, they are coated with a spicy mass and kept for 2-3 hours in the refrigerator.
Do you cook homemade adjika?
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How to cook adjika also read in the following article:Spicy adjika for the winter: the best recipes with and without cooking