Do you like spicy things? Then I propose to cook adjika for future use, and pamper yourself and your family with a delicious dressing, which can be served with boiled potatoes, spaghetti, rice and other dishes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
What is the association of the national Caucasian cuisine with? Some will answer with barbecue, wine, longevity, high painted mountains, harsh customs. Of course, there are many opinions. And if you ask: what exactly in the culinary world? And the majority will answer right away - with a piquant acuteness. Naturally, you can't argue with that. Caucasian national cuisine is quite spicy, and the most widespread and well-known seasoning is adjika.
Initially, the main component of adjika was exclusively red pepper. But over time, each people of the Caucasus added a certain flavor characteristic of their region to the recipe for appetizers, by adding or replacing herbs, spices and vegetables. As a result, there are now several known types of adjika: Abkhazian, Georgian, Ossetian, Adjarian, etc.
In this recipe, I propose to cook adjika from tomatoes. This process is absolutely not complicated, besides, it is perfectly stored for a long time - all winter. It can be used not only as a bite with side dishes, but also for preparing first courses, stews and salads. It also goes well with meat or fish, so it is used to stew these products. The main thing is to make it tasty!
- Caloric content per 100 g - 59 kcal.
- Servings - 1 can of 500 ml
- Cooking time - 1 hour
Ingredients:
- Tomatoes - 1 kg
- Sweet pepper - 1 pc. (preferably red, but you can green or yellow)
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 2-3 cloves
- Hot pepper - 1 pod
- Vegetable oil - 3-4 tablespoons
- Salt - 1.5 tsp or to taste
- Table vinegar 9% - 2 tablespoons
Cooking adjika from tomatoes
1. Prepare all vegetables. Wash the tomatoes. Peel the carrots with garlic and onion, and remove the tails, seeds and partitions from the peppers.
2. Cut all vegetables so that they fit in the neck of the meat grinder.
3. Install the grinder with the smallest ring (grid) and twist all the vegetables. Instead of a meat grinder, you can use a food processor with a "cutting (chopping) knife" attachment. Add salt to the vegetable mass and pour in vegetable oil.
4. Stir the food well and let it sit for 20-30 minutes to completely dissolve the salt.
5. After that, transfer the vegetable mass to a cooking pot of a suitable size and boil it under a closed lid over chalk fire after boiling, for 30 minutes. 2 minutes before the end of cooking, pour in the vinegar. It is necessary so that the gas station can be stored for a long time.
6. Sterilize jars with lids under hot steam. Let them cool completely so that all condensation evaporates and fill the container with adjika. Seal the dressing tightly with lids, let it cool well and send it to a cool place for storage.
See also a video recipe on how to cook adjika.
