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➠ Adjika from tomatoes without pepper

Adjika from tomatoes without pepper

2520

Kitchen Caucasian

Calorie content 42.4 kcal

Portions 0.5 l.

Cooking time 45 minutes

Proteins * 0.9 gr.

Fats * 5.1 gr.

Carbohydrates* 5.4 gr.

Content

We offer you a quick recipe for making spicy adjika. It is universal, since after chopping and dressing vegetables, you can immediately start tasting the adjika, or you can boil the seasoned vegetables for 10 minutes and roll them up for the winter. Our adjika is ideal as a sauce for kebabs, boiled and fried potatoes, or just a piece of fresh crispy bread.

Ingredients

Fresh tomatoes 500 gr. Chilli 10 gr. Salt 1 tsp Ground black pepper 1 tsp Garlic 2 - 4 teeth. Vegetable oil 1 tbsp Seasoning Khmeli-Suneli 1 tsp

Cooking process

For the preparation of adjika, we chose cream tomatoes, because they are fleshy. We rinse them under running water and put them on a kitchen towel so that they dry out a little.

Then cut the tomatoes in half and remove the stalks, then cut them into slices.

To add spice to the adjika, we will add hot pepper to it. If you don't have fresh pods, you can use dried ones. Cut the peppers into small cubes or grind them in a blender along with the tomatoes.

Peel and wash the garlic. If you want the taste of adjika to be more pungent, add 4 cloves of garlic, if not, 2 cloves are enough. We chose khmeli-suneli as spices in adjika. If the spices contain salt, adjust the amount of salt indicated in the recipe.

Grind all the ingredients in a blender, add vegetable oil, spices and salt to the adjika, mix well.

Put the finished adjika in a sterilized jar and close it with a boiled lid. Such adjika is stored in the refrigerator. We leave a little adjika for tasting, bon appetit!