The usual adjika has not surprised anyone for a long time. Have you ever tried adjika from green tomatoes? If not, I highly recommend it! And not only to try, but also to cook with your own hands. It's completely easy, and the result is definitely worth it.
Ingredients
- Green tomatoes - 2 kg
- Hot red pepper - 200 g
- Garlic - 80 g
- Vegetable oil - 4 tbsp.l .
- Vinegar (9%) – 3 art.l.
- Sugar - 3 tbsp.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Wash tomatoes, cut into 4 parts. To remove the bitterness, salt the tomatoes liberally and leave at room temperature for 3-4 hours, then drain the resulting juice.
Peel the hot pepper from the seeds and stalks, cut it arbitrarily, combine it with tomatoes.
Pass the prepared vegetables through a meat grinder.
Put the vegetable mass in a saucepan, bring to a boil over low heat and, stirring occasionally, boil the adjika under the lid for 50-60 minutes.
Add salt, sugar, crushed garlic, vegetable oil and vinegar. Mix the mass and boil for another 15 minutes.
Pour the hot adjika into prepared sterile jars, seal tightly, turn upside down and cool. Store the workpiece in a dark place, and it is possible at room temperature.
