Today I will share the classic recipe of adjika. There are only tomatoes, peppers and garlic. The sauce turns out delicious, fragrant, balanced in salt and sharpness. It is prepared simply, does not require sterilization, well complements any side dishes, meat and fish dishes.
Ingredients
- Tomatoes - 2 kg
- Hot red pepper - 1 kg
- Garlic - 200 g
- Salt - 2 tbsp.l.
Step-by-step cooking recipe
Wash tomatoes, remove the middle, cut into 4 parts.
Wash the hot pepper, remove the stalks and seeds, chop coarsely.
Parse garlic into cloves, peel.
Pass tomatoes through a meat grinder, then pepper and garlic into a separate container.
Pour the tomato mass into a saucepan, bring to a boil, add salt and boil over medium heat for 1-2 minutes.
Add the chopped pepper and garlic, stir, bring to a boil again and cook over medium heat for 5 minutes, periodically removing the foam.
Pour the boiling adjika of tomatoes and garlic into sterile small jars, seal tightly, turn upside down, wrap and leave to cool completely. Store the cooled sauce in the refrigerator.
