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➠ Adjika from ratunda pepper

Adjika from ratunda pepper

1286

Kitchen Caucasian

Calorie content 64.6 kcal

Portions 2 p.

Cooking time 60 minutes

Proteins * 0.6 g

Fats * 1 gr.

Carbohydrates* 6.3 gr.

Content

Ratunda is a fleshy red pepper variety that differs from regular sweet peppers in that it tastes slightly spicy. It is with this variety of pepper that we will cook homemade adjika. Hot peppers and garlic add spicy notes, while tomatoes soften the taste and add a little sourness.

Ingredients

Pepper ratunda 25 pcs. Chilli 5 pieces. Fresh tomatoes 1.5KG Garlic 300 gr. Salt 2 tbsp Granulated sugar 0.5 tbsp. Vegetable oil 150 ml. Table vinegar 9% 75 ml.

Cooking process

Rinse the tomatoes, put them on a kitchen towel and leave them for 10-15 minutes to dry out a little. Then cut the tomatoes in half and remove the stalk.

Grind the tomatoes in mashed potatoes in a blender or pass through a meat grinder. Put the tomato puree in a deep saucepan.

Rinse the ratunda and hot peppers and spread them on a towel so that they dry out a little. Then we cut the pepper in half, remove the stem and seeds. Grind the peppers in a blender.

Put the pepper in a saucepan to the chopped tomatoes, then add salt and sugar, vegetable oil, mix and put on fire. Bring the mass to a boil over medium heat, reduce the heat and simmer for 15-20 minutes, stirring occasionally.

Peel the garlic, rinse and grind it in a blender.

Add the garlic to the pan to the vegetables, mix well, boil for another 5 minutes and remove from heat.

We lay out the hot adjika on sterilized jars, tighten them tightly with boiled lids and turn the jars upside down, cover them with a blanket and leave them to cool completely. Then we put the adjika in a cool dark place for storage, where it can be stored until spring.