Adjika: how to cook it
Adjika - one of the most popular spices, many families harvested annually. In the winter time, it perfectly complements the main dishes, lifting the appetite of its sharpness and rich taste. And thanks to its antiviral effect, adjika simply irreplaceable in catarrhal time.
You will need:
tomatoes; carrot; red bell pepper; garlic; hot peppers; 9% vinegar; salt; sugar; vegetable oil.
Instruction adjika: how to cook it
Take a ripe, red tomatoes, wash and peel. To do this, dip them in a pot of boiling water for 5 minutes or simply scald. Remove the tomatoes from the water and carefully peel, remove all the stalk and mince (tomatoes must be fleshy, otherwise adjika get a very liquid).
5 Wash hot peppers and 1 kilo of red pepper, remove the tails, but do not remove seeds. Peel 1 kilogram of carrots and wash. Remove the cloves of garlic (200 grams) of the peel. All the ingredients mince and mix with tomato twisted. Put the vegetables in a large pot, add to 150 grams of sugar and 150 grams of salt. Mix well and put adjika boil over medium heat. Periodically stir without letting it burn.
After an hour, add 200 grams of vegetable oil is odorless. Boil for 30 minutes, then pour in 150 grams of 9% vinegar and again mix thoroughly all. Turn off the heat after 3 minutes - adjika ready.
Wash and sterilize jars. Pour into them adjika necessarily hot, roll up the banks and wrap tightly. Stored seasoning at a temperature not exceeding 25 degrees. The best place to store it is a cool basement (cellar).