For many years, Caucasian adjika has not lost its position in the ranking of popular sauces in the world. It is sold in shops, served in restaurants and cafes, often cooked at home. The liquid seasoning can be cooked in season and closed for the winter. I'm telling you a proven recipe.
Ingredients
- Hot red pepper - 500 g
- Garlic - 100 g
- Vegetable oil - 80 ml
- Apple cider vinegar - 60 ml
- Hops-suneli - 0,5 tsp.
- Sugar - 1 tbsp.l.
- Salt - 1 tsp.
Step-by-step cooking recipe
Cut the hot pepper in half lengthwise and peel off the seeds.
Disassemble the garlic into cloves and peel off the husk.
Chop the vegetables in a blender or pass through a meat grinder.
Add suneli hops, salt, sugar and butter.
Boil for 5 minutes over low heat. Pour in the vinegar, mix and immediately remove from the stove.
Put the adjika in a clean, dry jar and roll it up. You can store such a blank even at room temperature.
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