Tomato adjika that doesn't require cooking
A great way to preserve aromatic ripe tomatoes and bell peppers for the winter is by making adjika. Not boiled, but raw, without the cooking process. This raw version with tomatoes and peppers for the winter is simple and easy. And the step-by-step recipe with photos makes it effortless to prepare.
Raw adjika will retain its vibrant, fresh flavor and provide a truly enjoyable winter experience. If you prefer a fiery snack, you can add hot chili peppers. Adjika can be served with any dish, but it's especially delicious with meat.
Ingredients:
- medium tomatoes – 5 pcs.,
- sweet pepper – 1 pc.,
- hot pepper – to taste,
- garlic - 3 cloves,
- salt – 1 tsp.
Making raw adjika with tomatoes, peppers, and garlic
Prepare all the necessary ingredients according to the list. Select ripe, juicy tomatoes, rinse and dry them, then cut them in half and remove the stems.
Remove the seeds from the bell pepper, rinse the pepper halves, and chop roughly. If you're adding hot peppers, peel them as well.
Separate the head of garlic into cloves, then peel and rinse each clove.
Place the prepared ingredients in a food processor and blend until smooth. You can also use a meat grinder if desired.
Place the adjika in a plate or bowl, add salt and mix well.
Place the raw adjika into sterile jars, close with a nylon lid and place on the bottom shelf of the refrigerator.
Bon appetit!
