Once upon a time, many flocks of shepherds grazed high in the mountains of Abkhazia. And every spring, before the long hike, the sheep owners gave them salt. Animals consumed it, increasing appetite and thirst. And growing faster per kilogram kilogram. The owners were happy, but feared that shepherds would steal salt. But she is not so cheap! The prosperous owners of the flock decided to mix hot pepper with crystals, so that it would be different. But cunning shepherds began to add different aromatic herbs and spices there, and then they gladly used the mixture as a tasty seasoning for different dishes.
Description
This is the legend of adjika. Whether it was true or not, no one knows for sure. But at least some experts say that it was thanks to the shepherds that adjika from tomato and garlic appeared on our table, the recipe for which we will tell you below. How to cook it today does not know, probably, only a person very far from culinary art. Every housewife has at least one simple recipe for adjika from tomato and garlic in her notebook. I would like to note that the main role in adjika is played by peppers, although the word Abkhazian means “salt”, and in Turkish it means “hot, spicy”.
Tasty adjika without tomato
Traditional adjika says no to tomatoes, carrots, apples. And if you have not tried a real burning mixture, which is enough to add only crumbs on the tip of a knife, then take a chance using the following recipe. Take 5 kilograms of hot chilli pepper , place in a dark place on a towel and hold it for 3 days. During this time, the fruits will dry out a little. The coriander should be ground, resulting in a glass of powder. Before you start mixing the ingredients, it is recommended to wipe your hands with vegetable oil and wear durable rubber gloves on top.
Peppers must be cut, cleaned from the insides and rinsed. Prepare the garlic; 500 grams is enough for the indicated proportions. The main components are ready for the next procedure. Through the meat grinder, pass the peppers along with the garlic, then mix with coriander and scroll twice more. Thoroughly mix the resulting mass with salt and put in prepared jars.
You should pay tribute to the "new" sauce. There are many worthy options for every taste, sweet, spicy, with horseradish or apples. Some people prefer to add ginger and celery. They say that this composition contributes to the process of losing excess weight.
Recipe
Tomatoes with garlic for the winter, adjika are excellent dishes that many housewives cook according to different recipes. Let's look at an interesting way of cooking.
The resulting sauce can be made for long-term storage or with a short shelf life. Now we will consider the recipe for raw adjika from tomatoes and garlic. For a 3 liter outlet, you should stock up on a grocery bag. In the list:
• tomatoes - 3 kg;
• garlic - 250-300 g;
• 3-4 medium hot peppers;
• bell pepper red - 1 kg;
• granulated sugar - one tablespoon;
• coarse salt - three tablespoons;
• 9 percent vinegar - five tablespoons of tablespoons.
Adjika from tomato and garlic: a recipe for cooking
Rinse and remove excess from vegetables. It can be black dots, ponytails, seeds (in pepper). Quarter the fruits of the tomatoes and place in a deep bowl. Soak for an hour to drain excess fluid. The next step is to skip the components through a meat grinder or grater. Next, scroll through the sharp fruit and vegetables should be together. Finally, leaving only hot peppers. For them, there should be a separate container so that it can be added to the mass to taste. Mix everything with a non-metal spatula, adding sugar, vinegar and salt. We pack the finished adjika into a sterilized dish, seal it with lids and store in the refrigerator.
Consider a few more secrets. Acute and sour, it becomes with the addition of grated horseradish root, acid can not be used. In addition, this ingredient has the properties of an antiseptic.
A simple adjika winter recipe
Tomatoes, garlic - these are the two main ingredients of the snack. But in order to make large reserves of sauce for a long time, you will need more vegetables, which, by the way, are better to cook.
How is adjika made from tomato, carrots and garlic? The recipe is quite simple. Apples are also added to this dish. As a result, adjika becomes more like vegetable caviar, but it is also very tasty and popular with gourmets. Buy a kilogram of sweet pepper and carrots, a tomato will need 2.5 kg, and hot pepper enough 6-7 medium fruits. Do not forget apples, their one kilogram. Scroll these fruits, along with other vegetables, and cook the resulting mass over medium heat for about an hour. Allow to cool slightly and only then add crushed garlic (200 g), a glass of sunflower oil, vinegar, sugar and salt. Then the mass should be thoroughly mixed with a spoon, preferably a wooden one, and put into processed containers.
A couple of helpful suggestions
On top of the mass in a jar for better preservation of the product, you can add a little vegetable oil. And if in your household there is no hot pepper in the pods, replace it with ground pepper in the following proportions: 1 pod - 1 teaspoon.
What is adjika suitable for?
Homemade sauce will be an excellent addition to many dishes: aspic, aspic, any meat, including traditional kebabs of chicken, pork or lamb. It is especially nice to open a jar of aromatic mass in winter. The smell will excite memories of the sunny season.
With horseradish
Let's look at a recipe for adjika from tomato, horseradish and garlic. It stimulates appetite and such a workpiece is stored for a long time. From the consumption of a kilogram of tomato, 200 grams of peeled root, a couple of sweet peppers, and burning 1-3 pods are required. Garlic will be enough 250 grams.
Cooking process
First, tomatoes need to be treated with boiling water, divided into several fairly large parts. Then you need to clean the remaining components. Chop the root of horseradish rings, and cut the cloves into slices, half the clove. Sweet pepper must also be scalded, freed from the top film and the seeds inside, chopped into small pieces. Skip the mixed vegetables through the meat grinder at least twice, then mix with spices: in equal proportions, a tablespoon of salt, sugar, you can add the same amount of curry or sun-hops from the market, then pour in vegetable oil and vinegar.
When the adjika from tomato and garlic is ready, the recipe of which we have told you, you need to go to the twist. Now two versions of it are known. The first is a water bath, which should be subjected to the resulting mass and then immediately roll up. The second is to spread the vegetable mixture into jars with loosely closed lids, keep it in the refrigerator for two days to let out excess air. After that, it can be tightly packed for long-term storage.
Adjika with zucchini for those who like original dishes
Fans of experiments boldly use other vegetables in the preparation of hot sauce. For example, zucchini.
To prepare you will need:
- a pound of pepper and as much carrot;
- three kilograms of squash;
- one and a half kilograms of tomato;
- ten cloves of garlic;
- two tablespoons of pepper (red);
- salt (two tablespoons);
- vegetable oil (200 ml);
- 100 grams of sugar.
Cooking delicious adjika from tomato, garlic and zucchini
- First prepare all the vegetables: rinse and dry.
- You can grind vegetables in a meat grinder. Start with a tomato, twist them well.
- Zucchini clean and pass through a meat grinder. Do the same with sweet peppers and carrots. At the end, squeeze the garlic into the resulting mass. Then combine all the ingredients in one container, add sugar.
- Then add salt and oil. Put the dish on simmer. This process will take approximately forty minutes. All this time, stir adjika from zucchini so that it does not burn. It is better to use a pan with a thick bottom for cooking. At the end of cooking, add red pepper and simmer for another ten minutes.
- Now transfer adjika to prepared jars and roll up. Shelf life in a cool place is long. By the way, you can try fresh mass. Enjoy your meal!
Little conclusion
Now you know how adjika is cooked with garlic, tomatoes, we provided you the recipe without cooking. We also looked at some more good cooking methods. I would like to note that adjika from tomato and garlic, the recipe of which we told you, is useful for the body. Acuity gives rise to energy, invigorates and renews strength. Vitamin composition helps in strengthening immunity. But you should pay attention to contraindications. Do not get carried away with sauce if you have been diagnosed with peptic ulcer or gastritis, so as not to harm your body.