Adjika - a dish of oriental, mostly
Caucasian cuisine - has long taken root on our table. Fragrant, moderately spicy or fiery (whichever you prefer), it remarkably sets off the taste of meat or vegetable dishes, suitable for roast. You can cook it in several ways. We will discuss in more detail how to do this!
Adjika soft
After reading this title, do not rush to shrug. Adjika from tomato, the recipe for the winter of which you are offered, is really mild in taste. She will definitely not catch her breath and scratch her throat! The main component is naturally tomatoes. For every 2 kg of this vegetable, 1 kg of the remaining ingredients is taken: sweet pepper, carrots, onions, apples (you need either green or a rich sweet and sour taste). You will also need 2 pods of hot pepper and one and a half heads of garlic. Prepared as follows adjika from tomato. The recipe (for the winter) recommends washing, peeling and chopping all vegetables. Next, either pass them through a meat grinder, or chop them with a blender. Put everything in cast iron, add salt (3 tablespoons), a little (100 g) of vegetable oil and simmer for 40 minutes, stirring so that the mass does not burn. If such adjika from a tomato seemed a little sour, the winter recipe allows you to add sugar (1-2 tablespoons, or to taste). Squeeze the garlic through a press, put in a vegetable mixture, let the dish boil for another 5 minutes. Then pack it, without removing from the heat, in jars (sterilize them in advance) and roll up. Turn the container over, wrap it up, put it in the pantry in a day.
Adjika sweet and sour
If you prefer sweet adjika from tomato, the recipe for the winter will be as follows: 5 kg of tomatoes will be required, 3 kg of bell pepper, as much carrots, 2 kg of apples (it is advisable to take antonovka or other autumn varieties), 1 kg of onions. As well as 2 heads of garlic and 2 pods of hot pepper. Wash all components, clean, grind in a meat grinder. In the cauldron, where the vegetables should be stewed, add sugar (about a glass), and you can put a little more - already in the cooking process. Pour in the same 0.5 liters of sunflower oil and 100 ml of vinegar 9% (or 130-150 ml of 6%). Next is placed on the stove your adjika tomato. The winter recipe (so that it is well stored) advises to boil the vegetable mass over high heat, then make it smaller. Stir the vegetables, stirring for an hour and a half. Pour the finished snack into jars, sterilize (0.5 l - 15 minutes, liter - 20). And roll it up.
Adjika Apple
Another delicious recipe for making adjika from tomatoes suggests focusing not only on tomatoes, but also on apples. The main component, tomato, will need 1.5 kg, apples (preferably Simirenko), carrots, sweet pepper (preferably red) - 0.5 kg each. Take garlic 300-350 grams, hot pepper - a couple of pods. As usual, all components are prepared, sent to a meat grinder and then to a cauldron or pot. Pour in oil (0.5 liters) - home-made adjika from tomato should stew well over low heat. Put it out for two hours, no less. Do not forget to interfere!
Add heat before the final roll! Pack boiling adjika in jars and twist.
An excellent workpiece comes out, believe me!