Adjika from tomatoes and peppers (winter harvest)

4.08.2018 Winter blanks

Adjika is a spicy, pasty condiment of Georgian and Abkhazian cuisines of the world. It goes well with meat dishes and chips. You can cook real adjika with ease and at home. In addition, it can be stored for a sufficiently long time, you just have to follow all the rules of sterilization of containers. Cooking boiled adjika from tomato and pepper with garlic for the winter can be from any type of tomato, even from damaged and overripe.

Ingredients for adjika:

tomatoes - 1000 g;
Bulgarian pepper - 2-3 pcs.;
hot pepper - 0.5-1 pcs.;
onion - 2 pcs.;
carrot - 2 pcs.;
garlic - 1 goal .;
kitchen salt - 25 g;
granulated sugar - 30-40 g;
vegetable oil (refined) - 0.5 cups;
table vinegar - 2 tsp;
glass = 200 ml

It turns out about 2-2.5 half-liter jars.

Cooking boiled tomato and pepper adjika

My tomatoes, remove defects, if necessary. We cut into arbitrary pieces, but not very small.

We wash and clean carrots, Bulgarian and hot peppers, onions. Cut vegetables into arbitrary slices. You can take more hot pepper, it all depends on your taste. Peel the garlic and send to the rest of the vegetables.

Mash everything with a meat grinder / blender.

After that, put the container with the vegetable mass on the stove and boil for about half an hour. At the same time, stir so that the future adjika does not burn. At the end of time, we add to the vegetables sunflower refined oil, table vinegar, granulated sugar and table salt.

Mix well and keep on moderate heat for about five more minutes. Adzhichka pour in sterile jars. It is better to take a half-liter, it is very convenient. We roll up the steamed lids and in an inverted position allow to cool.