Tomato and pepper adjika (winter preparation)
Adjika is a spicy, paste-like condiment native to Georgian and Abkhaz cuisine. It pairs perfectly with meat dishes and fried potatoes. You can easily make authentic adjika at home. It can also be stored for quite a long time, as long as you follow all the sterilization guidelines. You can make boiled adjika with tomatoes, peppers, and garlic for the winter using any type of tomato, even damaged or overripe ones.
Ingredients for adjika:
- tomatoes - 1000 g;
- bell pepper - 2-3 pcs.;
- hot pepper - 0.5-1 pc.;
- onion - 2 pcs.;
- carrots - 2 pcs.;
- garlic - 1 head;
- table salt - 25 g;
- granulated sugar - 30-40 g;
- vegetable oil (refined) - 0.5 cups;
- table vinegar - 2 tsp;
- glass = 200 ml
Makes about 2-2.5 half-liter jars.
Preparing boiled adjika from tomatoes and peppers
Wash the tomatoes, removing any blemishes if necessary. Cut into random pieces, but not too small.
Wash and peel the carrots, bell peppers, hot peppers, and onions. Cut the vegetables into bite-sized pieces. You can use more hot peppers, depending on your taste. Peel the garlic and add it to the other vegetables.
We turn everything into a puree using a meat grinder/blender.
After this, place the container with the vegetable mixture on the stove and simmer for about half an hour. Stir occasionally to prevent the future adjika from burning. After the time has elapsed, add refined sunflower oil, vinegar, granulated sugar, and table salt to the vegetables.
Mix thoroughly and simmer over medium heat for about five minutes. Pour the adjika into sterilized jars. Half-liter jars are best; they're very convenient. Seal with steamed lids and let cool upside down.
This type of canned food will keep well even in a pantry at room temperature.
