Adjika from tomato and pepper with garlic for the winter boiled
Adjika from tomato and pepper with garlic for the winter boiled - very tasty, bright and savory snack. It turns out so unmatched that you can not just hold out and take a sample, the main thing is to have time to roll up the adjika on the banks. It is possible to serve adjika to different dishes, not only to meat or poultry, it is very tasty to add it simply to fried potatoes or boiled macaroni, cereals. You can also add any sauce or stew to the cooking process. If you like adjika, then by all means prepare some jars for future use.
Ingredients for adjika:
- sweet tomatoes - 300 g;
- red sweet pepper - 350-400 g;
- hot pepper - 1 pc .;
- garlic - 100 g;
- vegetable oil - 40 ml;
- sugar - 0.5-1 tbsp;
- salt - 1 tsp;
- vinegar 9% - 1 tbsp. l .;
- paprika - 2 pinches;
- ground black pepper - 2 pinches.
The process of cooking adjika with tomatoes and peppers
Prepare all the necessary products on the list. Tomatoes choose fleshy, sweet, juicy. Wash all the tomatoes and tear off the tails, cut the place of growth of the stalk. Tomatoes cut into small pieces or slices.
Using a blender or meat grinder, chop all the chopped tomatoes into a homogeneous mass.
Prepare the sweet pepper - remove seeds, cut light partitions, rinse and dry the halves of the peppers. After chopping pepper arbitrarily, as you like.
Prepare hot peppers and garlic, peel the garlic and randomly chop, hot peppers to clear the seeds. The amount of pepper and garlic can vary, it is not necessary to add as much as indicated in the list. In our version we get a sharp adjika, so if you like a more tender version, add half the pepper and less garlic.
Grind all the ingredients until smooth - sweet peppers, hot peppers, garlic and tomatoes.
Pour the tomato pepper mixture into the pan, add the butter, paprika, salt and pepper, add sugar. In the future, adjust the amount of sugar to taste, since everything depends on the variety and taste of your tomatoes; you may need more sugar.
Boil adjika 50 minutes, at the end pour vinegar.
Prepack adjika for sterile jars and immediately roll up, cool for 24 hours under a warm blanket, then put into the cellar for storage.
Enjoy your meal!
(3 ratings, average: 4,33 from 5)
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