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➠ Adjika from hot pepper for the winter

Adjika from hot pepper for the winter

1651

Kitchen Caucasian

Calorie content 75.5 kcal

Portions 1.2 l.

Cooking time 120 minutes

Proteins * 0.7 g

Fats * 0.1 g

Carbohydrates* 8.2 gr.

Content

There are many recipes for preparing this national Caucasian seasoning, but the pungency of the taste due to hot pepper and garlic should be an invariable component. Adjika is harvested mainly without heat treatment. For long-term preservation of this seasoning, it is important to take ripe and undamaged vegetables. They need to be washed and dried. Vegetables are minced in a blender or meat grinder. Adjika is being prepared quickly.

Ingredients

Fresh tomatoes 2 Kg Bell pepper 2 pcs. Chilli 15 pcs. Garlic 3 pcs. Salt 0.25 tbsp. Granulated sugar 1 tbsp. Vinegar essence 2 tbsp Seasoning Khmeli-Suneli 2 tbsp

Cooking process

First, prepare the vegetables for the spicy adjika. Remove stalks and seeds from peppers. Wash the tomatoes (take fleshy varieties so that the adjika is thicker), wash, cut into pieces and remove the stalks.

Grind the prepared tomatoes in a meat grinder with a medium wire rack.

Then twist the sliced bell peppers.

Peel the garlic and also mince it.

Grind the chili peppers last. Handle it carefully and with gloves.

Place the chopped vegetables in a deep bowl and add suneli hops to them.

Then pour the amount of salt and sugar indicated in the recipe into the adjika.

Then pour vinegar into adjika. If 70% vinegar is not available, replace it with a quarter cup of regular table vinegar.

Mix all ingredients well. Leave Adjika in a bowl at normal home temperature for 1 hour to infuse. During this time, dry sterilize small jars. Boil the lids and dry a little.