For those who like it sharper, I have a proven recipe for adjika with hot pepper. This hot sauce is suitable for any meat and poultry, it can be added to soups and sauces or simply spread on bread. Adjika is ready for use immediately after cooking.
Ingredients
- Tomatoes - 1 kg
- Bell pepper - 1 kg
- Chili pepper - 400 g
- Garlic - 300 g
- Dill - 1 art.l.
- Hop-suneli - 0,5 tsp.
- Ground black pepper - to taste
- Vegetable oil - 100 ml
- Vinegar (9%) – 50 ml
- Salt - 2 tbsp.l.
- Sugar - 3 art.l.
Step-by-step cooking recipe
Peel the bell pepper from the seeds and cut into slices. Cut tomatoes, chili peppers (with seeds) and garlic arbitrarily, wash and dry the dill.
Pass all the prepared vegetables through a meat grinder.
Put the vegetable mass in a saucepan, bring to a boil and boil over low heat for 40 minutes, stirring occasionally.
Add salt, sugar, suneli hops, ground pepper and vinegar. Mix everything well and boil for another 10 minutes.
Pour the boiling adjika into pre-sterilized small jars, roll up and cool.
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