Delicious adjika without vinegar, boiled for the winter from tomatoes and peppers
Tomato adjika is a type of preparation that is prepared according to different recipes in every home. My recipe is different in that adjika is prepared for the winter without vinegar. This point is important for many who, for various reasons, do not use it.
Time to bookmark: Summer, Autumn
My simple recipe with photos will help you quickly and correctly make such a spicy preparation without vinegar.
The sauce contains:
5 kilograms - tomato;
1 kilogram - sweet pepper;
16 pieces - hot pepper;
0.5 kilograms - garlic;
0.5 cups (200 grams) – vegetable oil;
1 heaped tablespoon of salt.
How to cook adjika without vinegar
The first thing you need to do is wash and clean the sweet peppers from seeds; you can cut off only the green tails of hot peppers; cut out the attachment points of tomatoes. Grind the prepared vegetables in a meat grinder.
Peel and separately mince the garlic. Set aside for a while.
Cook the resulting vegetable mixture (without garlic) for 15-20 minutes; when it boils, add vegetable oil and salt. Add garlic 2-3 minutes before the end of cooking.
Pour hot into sterilized banks and roll up. It is advisable to pack adjika in 0.5 liter jars. I ended up with 13 of these hot sauce jars.
After you have rolled up the jars, turn them upside down and place them in a warm place, covered with a blanket.Leave the workpieces in this position for 2 days. After the specified time has passed, transfer it to a permanent storage location. They can be stored for up to two years.
Delicious homemade adjika without vinegar can be served with meat, tasty pasta, healthy cereals, or simply, as a snack, with bread.
Categories
- In its own juice (39)
- Mushrooms for the winter (58)
- Freezing (137)
- How to store (154)
Pickling (228)
- Meat for future use (138)
- On a note (20)
- Beverages (213)
- Miscellaneous (136)
- Fish for future use (80)
- Salads (151)
- Sweet preparations (634)
- Pickling-fermentation (166)
Sauces (59)
- Drying (141)
