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Adjika from wild garlic with tomato paste

0
3545
Kitchen Caucasian
Calorie content 105.7 kcal
Portions 0.6 port
Cooking time 70 minutes
Proteins * 1.6 gr.
Fats * 0.3 g
Carbohydrates* 5.1 gr.
* per 100 gr. product
Adjika from wild garlic with tomato paste
Content

Ramson is a plant that has such names as "Flask", "Bear Onion", "Wild Garlic". The leaves, stem and bulb of the plant are eaten. The taste of wild garlic resembles garlic and is widely used in cooking. I suggest making wild garlic adjika with tomato paste.

Ingredients

Cooking process

step 1 out of 7
Prepare wild garlic for adjika. You only need the stems.
step 2 out of 7
Carefully sort through and rinse the wild garlic stems under cold running water. Place on a clean, dry kitchen towel and pat dry. You can also use paper towels.
step 3 out of 7
Cut the wild garlic stalks into several pieces and place in a blender bowl and chop until smooth. Also, the stems of wild garlic can be minced or chopped with a food processor.
step 4 out of 7
Then put the chopped mass into a deep container in which you will cook adjika. Add the required amount of tomato paste. Stir well, put on low heat and bring to a boil.
step 5 out of 7
Then add the required amount of table salt and granulated sugar and mix thoroughly.
step 6 out of 7
Bring the mixture to a boil again and remove from heat. To keep adjika longer, roll it hot in sterile jars. Pour boiling water over the lids. Spread hot adjika in jars. Screw on the lids. Turn upside down. Leave to cool completely, wrapped in a warm blanket. Then move them to a cool place for storage.
step 7 out of 7
If you want to store adjika in plastic containers, cool it completely and place it in plastic containers for food needs. Store containers with wild garlic adjika with tomato paste in the refrigerator.

Bon Appetit!

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