The word adjika in Arabic means salt. Adjika is the Abkhaz and Marl seasoning of spices, salt, red pepper and walnut (a classic recipe). Currently, there are many ways to cook it at home. The main component of this seasoning in Russian cuisine is tomatoes. Adjika from tomato can be cooked hot and cold.
Pick your recipe
You will need
-
- To prepare adjika from a tomato in a cold way:
- 3 kg tomato;
- 1 kg of sweet pepper;
- 500 g of garlic;
- 150 g hot pepper;
- 0.5 cups of salt;
- 3 tbsp. tablespoons of sugar.
- To cook adjika from a tomato in a hot way:
- 3 kg tomato;
- 300 g of garlic;
- 2 kg of sweet pepper;
- 150 g hot pepper;
- 0.5 cups of sugar
- 1 cup sunflower oil;
- 0.5 cups of 9% vinegar;
- 0.5 cups of salt;
- 400 g of greens (dill
- cilantro
- celery);
- hops-suneli
- walnut to taste.
Instruction manual
1
Wash vegetables: tomatoes, sweet and hot peppers. Remove the peel from the tomato. To do this, put the tomatoes in boiling water for 3-5 minutes, then drain the water, fill them with cold water. After that, peeling tomatoes will be very simple.
2
Remove the stalks from the peppers, clean the seeds. Pass all the vegetables through a meat grinder, add sugar and salt to the resulting mixture. Mix everything and put in the refrigerator overnight.
3
Drain the adjika liquid in the morning, place the prepared seasoning in sterilized jars and close the lids tightly. Cold-cooked adjika should be stored in the refrigerator for a short time.
4
For long-term storage, cook adjika from the tomato in a hot way. To do this, prepare tomatoes and peppers in the same way as for the first method. Scroll vegetables through a meat grinder and mix.
5
Pour the vegetable oil into the pan and put the mixture of vegetables there. Place the pot on a slow fire. Cook the seasoning for an hour, stirring constantly.
6
Remove adjika from the heat and cool. Peel the garlic and chop it finely or chop it with a blender. Wash and chop greens.
7
Add salt, sugar, vinegar, garlic, greens, Sunflower hops, chopped walnut to the cooled seasoning. Mix everything and leave adjika for a while at room temperature so that it is infused.
8
Arrange the seasoning in sterilized jars and tightly close the lids. Adjika cooked in this way can be stored in the refrigerator for quite some time.
note
If adjika turned out to be very sharp for your taste, add sour cream or tomato juice to it before serving.
Useful advice
Hot peppers are best cleaned by wearing rubber gloves. This will help protect the delicate skin of the hands from burning enzymes.
Related article
How to make delicious adjika