Adjika is the favorite “winter” sauce of many housewives. It is loved for its taste and aroma, versatility and ease of preparation. It is combined with pasta, rice and any meat. The recipe does not involve the use of vinegar, while the adjika is stored for quite a long time.
Ingredients
- Tomatoes (Cream variety) – 2 kg
- Bell pepper - 1 kg
- Chili pepper - 1 pcs.
- Garlic - 125 g
- Salt - 1 art.l.
Step-by-step cooking recipe
Wash the tomatoes, remove the middle, cut into 4 parts. Peel the Bulgarian pepper and chili pepper from the seeds, cut them arbitrarily. Peel the garlic.
Pass all the prepared vegetables through a meat grinder.
Place the vegetable mass in a cooking bowl, add salt, stir and bring to a boil over high heat. Boil the sauce, stirring, for 5 minutes.
Pour the boiling adjika into pre-sterilized small jars, seal tightly, turn upside down, wrap and cool completely. Such a blank is safely stored at room temperature for 1 year.
