I recommend you to prepare this sauce, which is necessary in any kitchen, which is capable of turning ordinary dishes into unique ones. A nice addition to barbecue, meat, poultry, pasta or rice. Burning fragrant adjika will be enjoyed by the whole family!
Ingredients
- Tomatoes - 1 kg
- Bell pepper - 1 kg
- Chili pepper - 6 pcs.
- Garlic - 200 g
- Vegetable oil - 1 glass
- Vinegar (9%) – 150 ml
- Salt - to taste
Step-by-step cooking recipe
Wash the tomatoes, remove the dense middles, cut into 2-4 pieces.
Peel the bell pepper from the stalks and seeds, cut it arbitrarily.
Cut off the tails of the chili pepper. If you want the adjika to be moderately spicy, peel the chili from the seeds.
Mince the prepared tomatoes, both types of pepper and peeled garlic.
Place the resulting vegetable mass in a cooking bowl, stir, bring to a boil, then boil over low heat, stirring occasionally, for 2 hours.
Add salt, vegetable oil and vinegar. Continue cooking for another 1 hour.
Pour the boiling adjika into sterile jars, roll it up and leave it upside down until it cools completely. For long-term storage, move the cooled sauce to a cool, dark place.
