Now it is even difficult to name which adjika would be correct to call classic. Each region has its own characteristics that have developed historically. So in general, beetroot adjika is a natural continuation of such a variety, and not some incredible curiosity.
Ingredients
- Beetroot - 1 kg
- Tomatoes - 1 kg
- Bell pepper - 500 g
- Garlic - 1 head
- Sugar - 4 art.l.
- Salt - 2 tbsp.l.
- Vinegar - 90 ml
- Vegetable oil - 5 tbsp.l.
Step-by-step cooking recipe
Peel all the vegetables and put them through a meat grinder with garlic.
Bring to a boil. Add sugar, salt, oil and spices to taste.
Cook the adjika for an hour on low heat.
Pour in the vinegar, boil for another 10 minutes and roll into sterilized jars.
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