Adjika From Tomatoes Without Garlic - A Step By Step Recipe With A Photo

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Adjika From Tomatoes Without Garlic - A Step By Step Recipe With A Photo
Adjika From Tomatoes Without Garlic - A Step By Step Recipe With A Photo

Video: Adjika From Tomatoes Without Garlic - A Step By Step Recipe With A Photo

Video: Adjika From Tomatoes Without Garlic - A Step By Step Recipe With A Photo
Video: Маринованные помидоры по-польски - вкусно и оригинально 2024, March
Anonim

This time I went to the market. The garlic seemed too expensive. I thought he wasn't worth it. I collected the usual onions. A new recipe was born. Here's how to make garlic-free tomato adjika.

Cooking description:

Adjika without garlic is prepared in the same way as with garlic. It just turns out a little differently, without the garlic aftertaste. Someone likes it, but someone may have forgotten about this ingredient at the most inopportune moment. Believe me, it doesn't matter. You don't have to go back to the store or the market. Replace garlic with onions, as well as spices, peppers or horseradish. It will turn out no worse!

Purpose: For an afternoon snack

Main ingredient: Vegetables / Carrots / Bulgarian pepper / Tomato / Hot pepper

Dish: Blanks / Snacks / Adjika

Cuisine geography: Caucasian

Ingredients:

  • Tomatoes - 6 Kilograms
  • Bulgarian pepper - 1 Kilogram
  • Hot pepper - 300 Grams
  • Onion - 1 Kilogram
  • Carrots - 1 Kilogram
  • Vegetable oil - 1 Glass
  • Sugar - 0.5 cups
  • Salt - 2/3 Cup
  • Vinegar - 100 Milliliters

Servings: 10

How to cook "Adjika from tomatoes without garlic"

First you need to prepare the vegetables. We wash tomatoes, bell and hot peppers, carrots. Peel the onions. If there is greenery, don't forget it. Now let's move on to the peppers. I always put bell peppers in adjika with tomatoes. Red, yellow, green, it doesn't matter. This gives the desired flavor. Remove the core and grains from the pepper. We do the same with chili. Cut into slices. Rub the carrots on a grater. Finely chop onions. I take a large saucepan and pour in the oil. I fry the onions. I add grated carrots. Passing with a bow. I take a blender. I put pieces of tomatoes, bell and chili peppers in it. I tear off the leaves of greenery and put it there. I grind everything. Transfer the resulting mixture to a saucepan with carrots and onions. Bring to a boil over low heat. I cook for another 2 hours. Then I put in salt, sugar and vinegar. I turn it off after half an hour. We sterilize the jars if you want the adjika to be stored for a long time and not spoil. But you can just pour it into jars and put it in the cellar. Choose the method yourself. You can eat adjika right away.

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