Adjika is a spicy Georgian pasta that is well known to most. Today I propose to deviate from the classic recipe and cook pumpkin-based adjika.
Cooking description:
I will describe in more detail how to cook pumpkin adjika below. You can use any pumpkin, but it is better to choose varieties of rich orange color. Hot peppers are suitable both chilli and ground. Adjika turns out to be delicate in consistency, beautiful color and very tasty! Suitable for any side dish. Take note of the recipe for a delicious preparation for the winter!
Main ingredient: Vegetables / Pumpkin
Dish: Blanks / Adjika
Ingredients:
- Pumpkin - 2 Kilograms
- Garlic - 100 Grams
- Tomato Paste - 200 Grams
- Vegetable oil - 1 Glass
- Sugar - 1/2 Cup
- Bay leaf - 5-6 pieces
- Salt - 2 Tbsp. spoons
- Ground black pepper - 1 Teaspoons
- Red hot pepper - 1 Piece
- Vinegar 9% - 125 Milliliters
Servings: 10
How to cook "Adjika from pumpkin"
Prepare all ingredients. Wash the pumpkin, peel, then cut into cubes. Puree the pumpkin, pour into a saucepan and place over medium heat. Bring to a boil, reduce heat to low and cook pumpkin puree for 10 minutes with the lid closed. Add tomato puree, both peppers, vegetable oil, bay leaves, sugar and salt to a saucepan. Pass the garlic through a press. Stir, continue cooking for another 30 minutes. Then pour in the vinegar, cook the adjika for another 5-7 minutes and remove from the stove. Spread adjika in sterilized jars, close the lid. Turn the jars over, wrap in a tea towel and leave to cool.
