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➠ Adjika raw for the winter without vinegar

Adjika raw for the winter without vinegar

1284

Kitchen Caucasian

Calorie content 92.9 kcal

Portions 0.7 l.

Cooking time 15 minutes.

Proteins * 0.7 g

Fats * 0.1 g

Carbohydrates* 8.2 gr.

Adjika raw for the winter without vinegar

Content

Raw adjika primarily differs from the one prepared by heat treatment, in the presence of a greater amount of vitamins and trace elements contained in tomatoes and peppers. And this makes raw adjika not just a spicy aromatic snack, but also a real storehouse of vitamins. The only drawback of such a blank is the maximum shelf life of no more than a month.

Ingredients

Fresh tomatoes 1 kg Bell pepper 250 g Granulated sugar 125 gr. Lemon acid 0.5 tsp Garlic 75 gr. Salt 2 tsp Chilli 2 pcs.

Cooking process

First of all, we will deal with the preparation of the ingredients that we will use in the cooking process. We thoroughly rinse tomatoes and peppers of two types, remove the stalks from them. We clean the garlic.

The next step is to put the prepared vegetables in a blender bowl and grind. We should get a vegetable mass with a puree consistency. As an alternative to a blender, you can use a meat grinder.

Pour the vegetable puree into a separate container: a saucepan or a bowl. We also send sugar, salt and citric acid there. Mix everything thoroughly. Sugar, salt and citric acid must completely dissolve

Raw adjika is ready. It remains to decompose in sterilized jars and close hermetically with lids. It is best to store this blank in a cool, dark place.