What not to cook adjika from! Various vegetables, plums, apples and even pickles are used. Somehow my attention was attracted by the recipe of adjika from red currant. I tried it and I declare with confidence — this is a real masterpiece! It can be served immediately on the table or closed for the winter.
Ingredients
- Red Currant - 2 kg
- Bell pepper - 1 kg
- Hot red pepper - 1 pod
- Tomatoes - 500 g
- Garlic - 100 g
- Cilantro - 20 g
- Olive oil - 120 ml
- Vinegar - 80 ml
- Ground fennel - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Sugar - 200 g
- Salt - 80 g
Step-by-step cooking recipe
Pass red currants and tomatoes through a meat grinder.
Finely chop the hot pepper, cilantro and peeled bell pepper.
Mix all the blanks in a large saucepan. Add spices, sugar, salt and oil. Cover with a lid and set aside for 1 hour.
Simmer the adjika for 50 minutes.
Add vinegar, crushed garlic and simmer for another 2-3 minutes.
Fill sterilized jars with boiling adjika, roll them up and turn them upside down.
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