No store-bought adjika will ever compare with a home one. Especially if you prefer spicy adjika. Only on your own you can bring it to that perfect taste, balancing the combination of spices and additives.
Ingredients
- Tomatoes - 1.5 kg
- Chili pepper - 3 pieces
- Bell pepper - 3 kg
- Parsley - 1 bundle
- Garlic - 2 heads
- Sugar - 1 glass
- Vinegar - 1 glass
- Vegetable oil - 50 ml
- Salt - 3 tbsp.l.
Step-by-step cooking recipe
Put tomatoes and bell peppers through a meat grinder. Separately chop the parsley, garlic and chili.
Bring tomatoes with bell pepper to a boil and cook for 20 minutes on low heat.
Add oil, salt, sugar and vinegar, and cook for another 15 minutes.
Add the remaining ingredients and boil the adjika for another 20 minutes.
Roll it up in sterile jars.
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