We offer a good and simple recipe of raw raw adzhika from tomatoes and garlic, which is harvested for the winter without cooking. This means that it is incredibly useful and will support your immunity even in the winter, frosty time.
It is very easy to make such preparation, and to eat tasty with any meat dishes, as addition to the first dishes or side dishes. It is necessary to keep raw adjika only in the refrigerator, about six months. Otherwise, vegetables may begin to ferment, and the harvest will become unsuitable for human consumption.
- Tomatoes - 2000,
- chilli hot pepper - 2 medium peppercorns,
- Bulgarian pepper (preferably red) - 2-3 pcs.,
- onions - 3 onions,
- garlic - 1 medium head,
- vegetable oil - 5 tablespoons,
- kitchen salt - to taste,
- Table vinegar - 3-4 tablespoons
How to cook raw tomato and garlic adjika
Tomatoes take ripe and juicy, you can even damaged, but be sure to cut off all the defects. Vegetables wash and cut out the core.
Bulgarian and hot pepper, remove the entrails.
Bulbs and garlic head cleaned from husks.
Using a meat grinder / blender turn everything into a homogeneous mass.
Thoroughly mix the future adjika, and then add 5 tablespoons of purified vegetable oil, 3-4 tablespoons of vinegar, the concentration of which is 9%, kitchen salt to your taste.
Ajichka is again mixed and laid out in a container well washed with baking soda, which has undergone a sterilization process. Close the caps from nylon and remove the workpiece in the refrigerator.
The amount of hot pepper can be adjusted, depending on your personal taste. You can also add some greens or spices if you wish, but we do it very carefully so as not to beat the original taste of adzhika itself.