In the season of harvesting vegetables and winter preparations, many housewives want to cook homemade adjika. Moderately spicy, sweet and sour savory sauce can not be compared with the store and will suit a huge variety of dishes. If you like it sharper, do not peel the hot pepper from the seeds.
Ingredients
- Tomatoes - 2 kg
- Bell pepper - 1,5 kg
- Hot red pepper - 5 pcs.
- Garlic - 2 heads
- Sugar - 5 art.l.
- Salt - 4 tbsp.l.
- Vinegar (9%) – 100 ml
Step-by-step cooking recipe
Wash the vegetables. Chop the tomatoes coarsely, peel the Bulgarian and hot peppers from the seeds and partitions, cut them arbitrarily, peel and chop the garlic.
Alternately pass through a meat grinder or beat the prepared vegetables with a blender.
Place the tomato mass in a saucepan and bring to a boil over medium heat, stirring. Then reduce the heat and boil the mass for 20 minutes.
Add the beaten bell pepper, stir and continue to cook for another 20 minutes.
Add hot pepper and crushed garlic to the boiling vegetable mass, boil for 5 minutes.
Add vinegar and sugar, add salt, boil for 1 minute and remove from heat.
Pour the boiling adjika into small sterile jars and roll up. Cool the workpiece at room temperature and move it to a cool, dark place for storage.
