This adjika is great without vinegar. This is an original recipe for spicy adjika using spices of Georgian cuisine. Be sure to try cooking!
Cooking description:
Such adjika will delight you with its taste. It goes well with boiled meat, kebabs or even just bread products. About 1.5-2 liters of adjika will come out of this amount of products.
Main Ingredient: Vegetables / Bell Pepper / Tomato / Fruit
Dish: Blanks / Snacks / Preservation / Adjika
Ingredients:
- Plum - 2 Kilograms
- Bell pepper - 4 Pieces
- Tomatoes - 5 Pieces
- Onions - 4 Pieces
- Hot red pepper - 1 Piece
- Apples - 5 Pieces
- Garlic - 4 Cloves
- Sugar - 2-4 Art. spoons
- Salt - 1 tbsp. the spoon
- Spices - To taste
Number of Servings: 20
How to cook Adjika for seaming
Remove stems and pits from the plums. We do the same with apples and peppers. Peel the onions. Everything needs to be cut into convenient pieces. We twist all fruits and vegetables in a meat grinder. Grind tomatoes in the same place. The mass will turn out to be strange. We put the mass on fire. The first 10-15 minutes you can not touch it, but then you need to stir it for periods until it boils down to the desired consistency and acquires an even maroon color. At the very end, add salt, sugar, pepper, spices to adjika to the mass, squeeze the garlic through a press. Add suneli hops. Let the mixture simmer for about 2 minutes and turn it off. In total, adjika is cooked for about 1 hour. Spread adjika in sterile jars. Roll up the lids. Wrap the adjika in something warm and let it cool naturally. Store adjika in a cellar or in a dark place. A shelf in a dark closet will do.
