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➠ Adjika tomato classic recipe

Adjika tomato classic recipe

1852

Kitchen Caucasian

Calorie content 55.3 kcal

Portions 2.5 l.

Cooking time 100 minutes

Proteins * 0.5 gr.

Fats * 1.7 gr.

Carbohydrates* 14 gr.

Content

The main ingredients of classic adjika are always tomatoes, hot chili and sweet peppers. A properly prepared seasoning should be bright red and retain its smell and taste for a long time. For longer storage, adjika is boiled. Spices can be added to this various seasoning. This recipe offers you a basic set of products for a classic adjika.

Ingredients

Fresh tomatoes 2 Kg Bell pepper 1 kg Chilli 1 PC. Garlic 20 tooth. Granulated sugar 50 gr. Salt 1.5 tbsp Vegetable oil 100 ml Table vinegar 9% 100 ml

Cooking process

Peel the chives. For hot peppers, remove the stalks and seeds and cut the peppers into pieces. Twist the garlic and pepper in a meat grinder with a fine wire rack.

Peel sweet peppers from seeds. Then wash the peeled peppers and tomatoes and cut into medium pieces.

Also twist pieces of pepper and tomatoes in a meat grinder.

Pour the resulting tomato and pepper puree into a stewing pan. Place the saucepan over medium heat, bring the puree to a boil and simmer for 20 minutes from the start of the boil.

Then pour the amount of salt and sugar indicated in the recipe into the adjika. Pour in vegetable oil and transfer chopped garlic and hot peppers. Stir Adjika and cook for another 20 minutes. While the adjika is cooking, sterilize the jars and lids. By the end of cooking, pour vinegar into the adjika, stir and turn off the heat after 5 minutes. Pour hot adjika into prepared jars.