An unusual variant of a popular dish for true connoisseurs of Georgian cuisine. Prepare a spicy beetroot adjika for the winter or serve immediately on the table. The spicy seasoning goes well with pita bread, corn tortillas and meat dishes.
Ingredients
- Beetroot (boiled) – 1 kg
- Hot red pepper - 200 g
- Garlic - 1 head
- Tomato paste - 50 g
- Vinegar - 2 art.l.
- Vegetable oil (odorless) – 2 tbsp.l.
- Ground coriander - 0,5 tsp.
- Hop-suneli - 0,5 tsp.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Peel the boiled beets and cut them into large pieces.
Cut the hot pepper lengthwise and peel off the seeds.
Disassemble the garlic into cloves and peel off the husk.
Chop the vegetables in a blender or use a meat grinder.
Add oil, tomato paste, spices and salt.
Put out the adjika for 40 minutes. If the vegetables are not juicy enough, add a little water.
Pour in the vinegar, stir and remove from the heat after 1 minute.
Fill the prepared jars with hot adjika and roll them up.
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