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➠ Adjika
➠ Adjika from tomatoes and peppers

Adjika from tomatoes and peppers

1932

Kitchen Caucasian

Calorie content 42.4 kcal

Portions 0.25 l.

Cooking time 35 minutes

Proteins * 0.9 gr.

Fats * 5.1 gr.

Carbohydrates* 6.4 gr.

Content

Adjika is a very versatile sauce. It goes well with a barbecue, and is combined with a steak, and will perfectly decorate a chicken. Adjika is also very appropriate for pre-marinating meat and poultry. This adjika recipe is not only very quick, but also healthy. After all, adjika is prepared raw, without further boiling. Considering that the sauce is saturated with garlic and hot peppers, we can confidently call it a kind of cure for seasonal colds.

Ingredients

Fresh tomatoes 500 gr. Chilli 10 gr. Coarse salt taste Ground black pepper 1 tsp Garlic 2 tooth. Seasoning Khmeli-Suneli 1 tsp Vegetable oil 1 tbsp

Cooking process

For the preparation of adjika, it is recommended to choose dense, fleshy tomatoes. They will give the same tomato saturation and density, without wateriness. Thoroughly rinse the tomatoes with water and dry.

We cut each tomato and remove the trace from the stalk with the tip of a knife.

Next, cut the tomatoes into pieces of any size. The main thing is that they fit well in a blender bowl or in a meat grinder pipe.

Peppers can be used both fresh and dried. It needs to be cut into small pieces along with the seeds to be chopped with tomatoes later.

Peel the garlic, wash and dry.

We place the suneli hops in a mortar or sprinkle them on a wooden board and press them with a pestle or roll them with a rolling pin. To make the spices grind better and give off their aroma more actively, you can work them along with salt.

Place tomato slices, garlic and chopped hot peppers in a blender bowl. Pour the prepared spices with salt and grind everything together until a state of almost homogeneous mass. You can also grind the components with a meat grinder - in this case, the adjika mass will be more textured, less homogeneous. Add boiled vegetable oil to the resulting mass and mix.