Adjika is the favorite food of many, associated with a spicy aroma and spicy taste. Preparing it is quite simple, even a novice hostess can cope with it. A recipe for Siberian adjika will help surprise guests with an unusual combination of familiar ingredients.
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Unlike adjika, which is prepared in the southern regions, Siberian does not contain spicy herbs traditional for the Caucasus. But there is a lot of horseradish and garlic in it - it is they that add spice to the sauce. Each hostess can regulate her severity on her own, increasing or decreasing the amount of burning ingredients.
For 3 liters of Siberian adjika you will need:
- • tomatoes are soft, you can even slightly overripe - 2 kg;
- • Bulgarian pepper - 1 kg;
- • granulated sugar - 75 g;
- • salt - 30 g;
- • grated horseradish - in the range of 150-200 g;
- • 9% vinegar - 4 tbsp. lies;
- • garlic - 2 heads.
Cooking Siberian yummy.
1. My vegetables, we divide garlic into slices. Three horseradish and clean seeds from bell pepper.
2. Through a meat grinder, turn the tomatoes, garlic and pepper - into a deep pan. We send horseradish there and pour salt and sugar.
3. Cook, mixing with a long spatula, about half an hour. Pour vinegar, boil adjika for another 5 minutes, quench the stove.
4. We sterilize jars for adjika in advance - in the oven or over the kettle steam. The lids will be enough scalded with boiling water.
5. We lay out the finished hot adjika and tighten the lids tightly by rolling. It is advisable to wrap it in a blanket until the workpiece cools completely.